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–+ servings
pink beet sauce barbie pasta in a white pan with basil and parmesan
5 from 30 votes

Barbie Pasta - Bright Pink Beet Sauce

Makes: 4 servings
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
This pink beet sauce Barbie Pasta is an easy healthy pasta recipe you can make with just 6 simple ingredients! My recipe inspired by the viral Tiktok Barbie Pasta and puts a healthier and flavorful twist by incorporating coconut milk and brown rice pasta.
Recipe by Dalya Rubin

Ingredients
 

  • 12 ounce box of pasta, I use Jovial gluten free brown rice spaghetti pasta
  • 3 medium beets, peeled and cut into 1” cubes (approx 1.5 to 2 pounds; 4 cups once chopped)
  • 2 tablespoon olive oil
  • 1 large shallot, chopped small
  • 6 cloves garlic, minced
  • 1 teaspoon fine sea salt, plus ½ tablespoon to salt the pasta water
  • ¾ cup canned coconut milk, cold from the fridge and stirred
  • ½ cup grated parmesan cheese , (2 ½ ounces), plus more for garnish
  • Fresh basil leaves, as garnish
  • ground black pepper, as garnish

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Instructions
 

Cook the beets:
  1. Fill a large pot halfway with water, sprinkle with ½ tablespoon salt, and and add the cubed beets and turn the heat to high and bring to a boil. Once the water boils, reduce to medium-high heat so it begins to simmer and cook for 25 minutes; it will feel sort of firm but still fork tender. Remove beets from the boiling water with a slotted spoon and place into your blender cup. Leave the water in the pot and keep boiling (to cook the pasta in the next step). Remove ⅓ cup of beet water for the sauce later.
Begin the sauce:
  1. While the beets cook, in a large sauté pan with high sides (or dutch oven), add the oil, sliced shallot and garlic. Cook over medium-low heat for 3-4 minutes, stirring often. Turn off the heat.
Cook the pasta:
  1. Add pasta to the pot of boiling water, stir and cook pasta according to package directions until al dente.
Finish making the sauce:
  1. While the pasta cooks complete making the sauce. Transfer the cooked beets, sauteed shallots and garlic, coconut milk, reserved beet water, and salt to a high speed blender. Blend until smooth.
Assemble the dish:
  1. Remove the pasta from the boiling water with a slotted spoon or tongs and transfer to the large sauté pan from earlier. Pour the sauce into the saute pan and add parmesan cheese. Turn to medium-low heat and toss everything together, cooking for 1-2 minutes.
  2. Transfer pasta to a serving plate and top with grated parmesan, torn fresh basil and freshly cracked black pepper.

Test Kitchen Notes

  • This recipe works perfectly with coconut milk, but if you prefer to use heavy cream or half and half go for it!
  • If your shallots are on the smaller side, use 2.
  • I like to garnish with dish with fresh basil, but feel free to use any herb you love or have in your kitchen already. 
  • I used VioLife Vegan parmesan and grated it myself. You can use any  dairy or dairy free version you like! 
  • I always opt for a gluten free pasta (obsessed with the Jovial brand.) But you can use any pasta that works for your lifestyle.

Nutrition

Calories: 600kcal, Carbohydrates: 82g, Protein: 18g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 11mg, Sodium: 913mg, Potassium: 784mg, Fiber: 8g, Sugar: 13g, Vitamin A: 151IU, Vitamin C: 9mg, Calcium: 167mg, Iron: 3mg

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