Barbie Pasta - Bright Pink Beet Sauce
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.
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Servings: 4 servings
Calories: 600kcal
Equipment
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
Instructions
Cook the beets:
- 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:
- 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:
- Add pasta to the pot of boiling water, stir and cook pasta according to package directions until al dente.
Finish making the sauce:
- 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:
- 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.
- Transfer pasta to a serving plate and top with grated parmesan, torn fresh basil and freshly cracked black pepper.
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