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This recipe is written in partnership with my favorite pasta brand, Jovial Foods!

This gluten-free pink beet pasta is the perfect pasta dish for Valentine’s Day! It’s made with a creamy roasted beet sauce, and the best gluten-free pasta.

Beet pasta in a bowl topped with feta cheese and parsley.

Pink pasta is one of those viral internet recipes that I’ve always wanted to try and make my own! What better time than Valentine’s Day? I know what you’re thinking… “I don’t like beets,“… but that’s because you haven’t tried this recipe yet!

This pink beet pasta is the perfect Valentine’s Day dish! It’s totally gluten-free and made with a simple and nutrient rich sauce.

Why you’ll love this recipe

  • It’s vibrant and nutrient rich! Beets are packed with nutrients and color, making it the perfect center piece for Valentine’s Day!
  • It’s simple to make. The sauce is incredibly simple to throw together in a blender.
  • Creamy perfection. The sauce is so wonderfully creamy and rich!

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

Pink beet pasta ingredients in separate bowls
  • Jovial caserecce pasta. Jovial is hands down my favorite gluten-free pasta! I’m partial to the brown rice pasta, but they also make grain-free cassava pasta. They have a ton of different shapes, but I love the caserecce in this particular recipe. Fussili or penne would be another great choice for this recipe.
  • Beet and garlic.
  • Sheet and goat feta.
  • Coconut yogurt.

Substitutions and modifications

  • Dairy free cheese. If there’s a plant based feta style cheese you’d prefer, you can use that instead!
  • Nutritional yeast. You can even leave the cheese out altogether and add a bit more yogurt and some nutritional yeast for a cheesy flavor. I recommend adding to taste.

How to make gluten free pink beet pasta

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Raw beets and garlic wrapped in foil placed on a baking sheet.

Step one. Roast the beets and garlic.

Roasted garlic squeezing out.

Step two. Remove from the oven and squeeze out the roasted garlic.

Cooked pasta over a pot.

Step three. Cook the pasta, setting aside some pasta water

Pasta sauce ingredients in a blender.

Step four. Add the sauce ingredients to a blender.

Step five. Blend the sauce until smooth.

Pink beet pasta on a large spoon.

Step six. Combine the pasta and sauce!

Tips & Tricks

  • Blend, blend, blend the sauce! You want the sauce to be super creamy. If you find your sauce isn’t blending like you want it, add a touch more milk or pasta water for a thinner sauce.
  • Don’t overcook the pasta. The pasta needs to be cooked al dente!

Recipe FAQS

Do you need to use foil when roasting garlic?

The foil keeps the garlic from burning. If you don’t want to use foil, you can sub parchment wrapped with butchers twine.

What’s the difference between pink beet pasta and pink sauce?

Pink beet pasta sauce is a beet based sauce, whereas a pink sauce refers to a tomato based pasta sauce.

What protein can you serve with pink beet pasta?

If you want to a protein to this dish, I suggest grilled chicken or grilled shrimp.

If you tried this Gluten Free Pink Beet Pasta  or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

More gluten free pasta to check out…

Beet pasta in a bowl topped with feta cheese and parsley.
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Gluten Free Pink Beet Pasta

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Michelle
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Ingredients
 

  • 1 head garlic
  • Salt & pepper
  • 2 tbsp olive oil
  • 1 medium beet, diced
  • 12 oz gluten-free Jovial caserecce pasta
  • ¼ cup coconut yogurt
  • ¼ cup goat feta cheese, or sub a dairy free cheese
  • ½ cup almond milk
  • ¼ cup pasta water
  • 1 tbsp lemon juice
  • 1 tbsp parsley, chopped

Instructions
 

  • Preheat the oven to 400 F and line a baking sheet with parchment paper. Slice the head off of the top of the garlic and place on a small sheet of foil (sub parchment wrapped with butchers twine). Add salt, pepper and about 2 tsp olive oil. Wrap and place on the baking sheet along with the beet. Top the diced beet with olive oil, salt and pepper. Roast for 30 minutes, tossing the beet halfway. The beet should be tender.
  •  While the beet roasts, bring a pot of salted water to a boil. Add the @jovialfoods casacare pasta and cook according to package instructions, reserving 1/4 cup of pasta water. Strain and set aside, adding about 1 tsp of olive oil to prevent sticking.
  • Once the beet is done roasting, allow to cool slightly before adding it to a blender. Squeeze out the roasted garlic and add it to the blender along with the yogurt, feta, almond milk, pasta water, lemon and salt and pepper to taste. Blend until creamy.
  • Add the sauce to a pot set to low heat to lightly warm up the sauce. Add the pasta and toss to coat in the sauce.
  •  Serve topped with extra feta if desired, and parsley to serve!

Notes

If you want to add protein to this dish, I suggest grilled chicken or grilled shrimp.
To make this recipe dairy-free, sub a dairy-free feta cheese. You can even leave the cheese out altogether and add a bit more yogurt and some nutritional yeast for a cheesy flavor. I recommend adding it to taste.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!