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Healthy Pink Pasta
Dominique

Pink Pasta

This delightful Pink Pasta offers a creamy, vibrant, and utterly comforting experience that will instantly brighten your mealtime. Its luscious texture and delicate flavor come from simple, wholesome ingredients, making it a perfect dish for any night of the week. This isn't just a meal; it’s a bowl of joy, a celebration of color and taste that truly embodies the warmth of home cooking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 pound short pasta (penne, fusilli, or farfalle)
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large beet, cooked and peeled
  • 1 (15-ounce) can crushed tomatoes
  • ½ cup vegetable broth
  • ¼ cup plain Greek yogurt
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Cook the pasta until al dente in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5-7 minutes.
  3. Add garlic and oregano, cooking until fragrant, about 1 minute.
  4. In a blender, puree beet, crushed tomatoes, and vegetable broth until smooth.
  5. Add beet sauce to the skillet, simmering for 5-7 minutes to meld flavors.
  6. Stir in Greek yogurt and Parmesan cheese until smooth.
  7. Combine al dente pasta with sauce, adjusting consistency with reserved pasta water.
  8. Season with salt and pepper, serve garnished with fresh herbs and additional Parmesan.

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth as needed.