Barbie Pasta

Barbie Pasta


Looking to add a little color—and a lot of flavor—to your next pasta night? This gorgeous pink pasta gets its naturally vibrant hue from roasted beets and comes together with a creamy blend of mascarpone, parmesan, lemon, and garlic. It’s simple, fresh, and just a bit unexpected—perfect for impressing guests or treating yourself to something special. Plus, with a short ingredient list and the option to use store-bought cooked beets, it’s easier than it looks. Bright, velvety, and full of flavor, this is one of those recipes that’s as fun to make as it is to eat.

 

PREP TIME: 15 min

COOK TIME: 1h 15 min

YIELDS: 3-4 Servings


Ingredients

  • 3 medium size beets, trimmed, washed and scrubbed
  • 1 Tbsp olive oil
  • 1 ½ tsp salt, divided
  • 1 ½ cups mascarpone, divided
  • 1 lemon, zested and juiced
  • 1 large garlic clove, roughly chopped
  • ½ cup grated parmesan, plus more to serve
  • ½ tsp black pepper
  • 9 oz fiorelli, orecchiette or rotini pasta
  • Basil, to serve

Instructions

  1. Preheat oven to 425°F. Toss scrubbed beets with olive oil and ½ teaspoon salt until well coated. Wrap beets tightly in two layers of aluminum foil and place them on a baking sheet. Once the oven reaches temperature, roast beets for 50 minutes – 1 hour or until fork-tender. Remove beets from the foil and allow to cool slightly before rubbing the skins off with a paper towel. Slice them into quarters and set aside.
  2. Add cooled beets to a blender along with the remaining salt, 1 cup of mascarpone, lemon juice, zest, garlic, grated parmesan and pepper. Blend on high for 1-2 minutes until everything is smooth and well combined. Season to taste with more salt and pepper.
  3. Cook pasta according to the instructions on the box until al dente. Drain the pasta, reserving a cup of cooking water, and return to the pot.
  4. Over medium heat, stir in the beet sauce and toss to coat the noodles evenly, adding a little splash of pasta water to bind everything together.
  5. Plate each serving of pasta with a dollop of the reserved mascarpone, olive oil, a squeeze of lemon and garnish with basil. Serve immediately.

recipe and photo credit: Food TV Canada

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