Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Key Takeaways:
- This vibrant pink pasta uses natural beet juice for color – no artificial dyes needed!
- Perfect for themed parties or brightening family dinners
- Complete meal with protein and veggies in just 35 minutes
- Stores well for meal prep and next-day lunches
The Magic of Pink Pasta
Ever stared at your dinner plate wishing it had more personality? That’s where this Barbie Pasta recipe comes in. This stunning pink pasta dish transforms ordinary ingredients into something magical that both kids and adults will love.
This recipe isn’t just eye-catching—it’s absolutely delicious. The natural sweetness from beets complements the creamy sauce perfectly. Best of all, this Barbie Pasta recipe comes together in just 35 minutes for four hungry people.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 15g |
| Carbohydrates | 62g |
| Fat | 24g |
| Fiber | 5g |
| Sodium | 480mg |
What You’ll Need
Ingredients
| Ingredient | Measurement |
|---|---|
| Fettuccine pasta | 1 pound (16 oz) |
| Medium beets | 2 (about 8 oz) |
| Heavy cream | 1 cup |
| Parmesan cheese | 1 cup, freshly grated |
| Garlic cloves | 2, minced |
| Butter | 4 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon, plus more for pasta water |
| Black pepper | ½ teaspoon |
| Fresh parsley | ¼ cup, chopped |
| Lemon | 1, zested and juiced |
Equipment Needed
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Blender or food processor | For pureeing beets |
| Large skillet | For making sauce |
| Colander | For draining pasta |
| Measuring cups and spoons | For precise measurements |
| Cheese grater | For fresh Parmesan |
| Sharp knife | For prep work |
| Cutting board | For safe food prep |
| Vegetable peeler | For peeling beets |
| Small pot | For cooking beets |
| Tongs | For tossing pasta |
| Timer | For tracking cooking times |
Ingredient Substitutions
- Dairy-free option: Replace heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan
- Gluten-free option: Use your favorite gluten-free pasta
- No beets? Substitute with 2 tablespoons of beet powder mixed with ¼ cup water
- Lighter version: Use half-and-half instead of heavy cream
Detailed Step-by-Step Instructions for Beginners
Preparation Phase
- Set up your workspace (2 minutes)
- Clear your kitchen counter completely so you have plenty of room to work
- Wash your hands thoroughly with soap and warm water for at least 20 seconds
- Place your cutting board in the center of your workspace
- Arrange your knife, vegetable peeler, and measuring cups within easy reach
- Put the colander in your sink so it’s ready when you need to drain the pasta
- Gather all ingredients (3 minutes)
- Take all ingredients out of the refrigerator and pantry
- Place them on the counter near your cutting board
- Check that you have everything listed in the ingredients table
- Make sure your Parmesan is ready to be grated if not already done
- Set up your cooking station (2 minutes)
- Place the large pot on your largest burner
- Put the small pot on a medium-sized burner
- Have your large skillet ready nearby
- Make sure your blender or food processor is plugged in and ready to use
- Prepare the beets (8 minutes)
- Place beets on the cutting board
- Hold each beet under cool running water and scrub gently with your hands to remove dirt
- Using the vegetable peeler, remove the skin from the beets
- Beginner tip: Peel over the sink to minimize mess, as beet juice can stain
- Safety tip: Always peel away from your body, not toward yourself
- Place peeled beets on the cutting board
- Using your knife, cut off the top and bottom ends of each beet
- Cut each beet in half, then cut each half into quarters
- Cut each quarter into roughly 1-inch cubes (they don’t need to be perfect)
- Beginner tip: Smaller pieces will cook faster
- Warning: Beets stain! Consider wearing gloves and an apron
- Cook the beets (12 minutes)
- Transfer all the beet cubes to the small pot
- Add enough cold water to cover the beets by 1 inch (about 2-3 cups)
- Place pot on the stove and turn heat to high
- When water begins to bubble (approximately 3-4 minutes), reduce heat to medium
- Let beets simmer uncovered for 8-10 minutes
- To check if they’re done, carefully remove one piece with a spoon and let it cool for a few seconds
- Press the beet piece with a fork – it should easily slide through with minimal resistance
- If still firm, continue cooking and check again after 2 minutes
- Beginner tip: Set a timer for 8 minutes so you don’t forget to check!
- Prep remaining ingredients while beets cook (10 minutes)
- Mince the garlic:
- Separate 2 cloves from the head of garlic
- Place flat side of knife on each clove and press firmly to crush and remove peel
- Cut each peeled clove into thin slices lengthwise
- Cut across the slices to create tiny pieces (mincing)
- Set aside in a small bowl
- Grate the Parmesan:
- Place your grater on a plate or cutting board
- Hold the cheese firmly in one hand and the grater in the other
- Move the cheese up and down against the grater’s smallest holes
- Grate until you have 1 cup (about 2 ounces)
- Set aside in a bowl
- Prepare the lemon:
- Wash the lemon under cool water and pat dry
- Use a microplane or the smallest holes on your grater to remove just the yellow part of the skin (zest)
- Be careful not to grate the white part underneath (pith), which tastes bitter
- Place zest in a small bowl
- Cut the lemon in half
- Squeeze each half over a small bowl to collect juice
- Remove any seeds with a spoon
- Chop the parsley:
- Rinse parsley under cool water and pat dry with paper towels
- Pick leaves from stems
- Gather leaves into a small pile on cutting board
- Use knife to rock back and forth across the pile until finely chopped
- Measure ¼ cup and set aside in a small bowl
- Mince the garlic:
- Start pasta water (2 minutes)
- Fill the large pot with 4 quarts (16 cups) of water
- Add 1 tablespoon of salt to the water
- Place pot on stove and turn heat to high
- Cover with lid to help water boil faster
- Beginner tip: 1 tablespoon of salt for 4 quarts of water is a good ratio for pasta
Cooking Phase
- Make the beet puree (5 minutes)
- Once beets are tender, turn off heat
- Using a measuring cup, carefully remove and save ½ cup of the pink cooking liquid
- Drain the remaining cooking liquid from the beets using a colander
- Transfer cooked beets to your blender or food processor
- Add ¼ cup of the reserved cooking liquid
- Put the lid on securely
- Blend on high speed for 30 seconds
- Stop and check consistency – it should be completely smooth with no lumps
- If too thick, add more cooking liquid, 1 tablespoon at a time
- Continue blending until you have a smooth puree
- Beginner tip: Place a kitchen towel over the blender lid and hold it down while blending to prevent accidents
- Transfer puree to a bowl and set aside
- Cook the pasta (8-10 minutes)
- Once water in large pot is boiling rapidly (you’ll see big bubbles)
- Add 1 pound of fettuccine pasta to the water
- Use tongs to gently push pasta down into water as it softens
- Stir immediately to prevent sticking
- Set timer according to package directions for al dente pasta (usually 8-10 minutes)
- Stir occasionally while cooking
- IMPORTANT STEP: Before draining, carefully scoop out 1 cup of the pasta cooking water with a measuring cup
- Place colander in sink and carefully pour pasta into it to drain
- Beginner tip: Don’t rinse the pasta! The starch helps the sauce cling to it
- Leave pasta in colander until sauce is ready
- Make the cream sauce (10 minutes)
- Place large skillet on stove and turn heat to medium
- Add 4 tablespoons butter and 2 tablespoons olive oil
- Wait until butter is completely melted (about 1 minute)
- Add minced garlic to the skillet
- Stir constantly for 30 seconds (be careful not to burn the garlic)
- Carefully pour in 1 cup heavy cream
- Stir gently with a wooden spoon or silicone spatula
- Let mixture come to a gentle simmer (small bubbles around the edge)
- Reduce heat to low
- Using a whisk, slowly add ½ cup beet puree to the cream mixture
- Whisk continuously until fully incorporated and no streaks remain
- Let sauce simmer for 2-3 minutes, stirring occasionally
- Sauce should coat the back of a spoon when ready
- If too thick, add 1 tablespoon of reserved pasta water at a time
- Beginner tip: Don’t walk away from a cream sauce – it can boil over quickly!
- Combine pasta and sauce (5 minutes)
- Using tongs, transfer drained pasta directly into the skillet with pink sauce
- If skillet isn’t large enough, return pasta to the large pot and pour sauce over it
- Gently toss pasta with tongs until every strand is coated with pink sauce
- Sprinkle in ¾ cup grated Parmesan while continuing to toss
- Keep tossing until cheese melts into sauce (about 1 minute)
- If sauce seems too thick or pasta is sticking, add reserved pasta water, 2 tablespoons at a time
- Beginner tip: Lift and turn pasta repeatedly with tongs rather than stirring to avoid breaking the pasta
- Final seasoning (2 minutes)
- Add 1 teaspoon fresh lemon juice to the pasta
- Sprinkle in ½ teaspoon lemon zest
- Add ½ teaspoon black pepper
- Add ½ teaspoon salt
- Toss once more to mix in seasonings
- Taste a small bite to check seasoning
- Add more salt or pepper if needed, ¼ teaspoon at a time
- Beginner tip: Always taste before serving and adjust seasonings as needed
Serving and Finishing
- Plate the pasta (3 minutes)
- Turn off heat under the pasta
- For family-style serving: transfer pasta to a large serving bowl
- For individual servings: use tongs to portion pasta onto four plates
- Sprinkle remaining Parmesan cheese evenly over pasta
- Scatter chopped parsley on top
- Add a small sprinkle of lemon zest for extra color and flavor
- Serve immediately while hot
- Beginner tip: Warm your serving dishes by filling them with hot water for 1 minute, then drying before adding pasta
Troubleshooting
Problem: Pasta turns out too pale
Solution: Add more beet puree to the sauce, one tablespoon at a time, until desired color is achieved. Stir well after each addition.
Problem: Sauce is too thick
Solution: Add reserved pasta water, a tablespoon at a time, stirring after each addition until reaching desired consistency. The starchy water helps maintain a silky texture.
Problem: Sauce is too thin
Solution:
- Continue simmering the sauce on low heat for 2-3 more minutes, stirring constantly
- Or add an extra tablespoon of grated Parmesan and stir until melted
- Remember that sauce will thicken slightly as it cools
Problem: Sauce separates or looks curdled
Solution:
- Lower heat immediately
- Remove from heat completely if needed
- Add 2 tablespoons of pasta water
- Whisk vigorously until smooth
- Return to very low heat, stirring constantly
Problem: Garlic burns and tastes bitter
Solution:
- If caught early, discard burned garlic and start sauce over
- Next time, use lower heat or cook garlic for less time
- Always watch garlic closely – it can burn in seconds!
Variations & Substitutions
Kid-Friendly Option
- Skip the garlic and black pepper
- Add 1 tablespoon of honey to the sauce for sweetness
- Serve with extra Parmesan on the side
- Shape pasta into fun mounds or spirals on the plate
Protein Boost
- Add 1 pound of cooked shrimp or 2 cups of shredded rotisserie chicken
- For shrimp: cook separately in 1 tablespoon butter until pink and opaque
- For chicken: warm gently before adding
- Mix protein in during the final sauce-tossing step
- Adjust salt as needed (rotisserie chicken is often salty)
Veggie-Packed Version
- Add 2 cups of baby spinach during the final toss (it will wilt perfectly)
- Mix in 1 cup of cooked peas for a pop of green contrast
- Add ½ cup halved cherry tomatoes for color contrast
- Consider 1 cup roasted broccoli florets (small pieces) for texture
Herb Garden Mix
- Replace parsley with a mix of fresh basil, chives, and dill
- Use about 2 tablespoons of each herb, finely chopped
- Add herbs at the very end to preserve bright flavors
- Keep a pinch of herbs aside for garnish on each plate
Storage & Reheating
Refrigerator Storage
- Cool pasta completely (no more than 2 hours at room temperature)
- Transfer leftovers to airtight container with lid
- Refrigerate for up to 3 days
- Note: Color may deepen slightly over time
- Beginner tip: Add a few drops of olive oil and toss before storing to prevent sticking
Freezer Option
- Not recommended for freezing as cream sauce may separate
- If you must freeze, portion into individual servings first
- Thaw overnight in refrigerator before reheating
- Expect some texture changes after freezing
Reheating Instructions
- Stovetop Method (Preferred)
- Place cold pasta in skillet
- Add 2 tablespoons water or milk per serving
- Cover with lid
- Heat on medium-low setting (number 3-4 on most stoves)
- Stir every 30 seconds
- Heat until warm throughout (about 4-5 minutes)
- Add 1 tablespoon fresh Parmesan if sauce needs refreshing
- Beginner tip: Low and slow is best for reheating cream sauces
- Microwave Method
- Place single portion in microwave-safe bowl
- Add 1 tablespoon of water or milk and stir gently
- Cover with damp paper towel
- Heat at 50% power (medium) for 1 minute
- Stir thoroughly
- Continue heating in 30-second intervals, stirring between each
- Stop when pasta is just heated through
- Warning: Be careful not to overheat or sauce may separate
- Beginner tip: It’s better to heat for more short intervals than one long time
Safety Notes & Tips
Food Safety
- Wash hands before and after handling food
- Keep raw and cooked foods separate
- Refrigerate leftovers within 2 hours of cooking
- Reheat leftovers to at least 165°F (74°C)
- Don’t leave cream sauce at room temperature for more than 2 hours
- Use separate cutting boards for vegetables
Kitchen Safety
- Keep pot handles turned inward on stove to prevent accidental spills
- Use oven mitts when handling hot pots and pans
- Be careful of steam when draining pasta
- Never leave cooking food unattended
- Keep a kitchen towel nearby for spills
- Be extra careful when handling hot liquids
Success Tips
- For vibrant color: Don’t skip the beet cooking step – raw beets won’t give the same result
- For smooth sauce: Make sure beet puree is completely smooth before adding to cream
- Perfect pasta: Always cook pasta just until al dente – it will continue cooking slightly in the hot sauce
- Richest flavor: Use freshly grated Parmesan, not pre-grated, for better melting
- Make-ahead option: Prepare beet puree up to 3 days ahead and store in refrigerator
- Before serving: If pasta sits for a few minutes and thickens, add a splash of pasta water and toss again
- For best texture: Serve pasta in warm bowls so it doesn’t cool too quickly
- Clean-up tip: Wipe down counters immediately if beet juice splashes to prevent staining
This vibrant pink Barbie Pasta recipe brings joy to the dinner table while offering a complete meal with hidden vegetables. Perfect for themed parties, special occasions, or brightening up weeknight dinners!
