Description

Discover the vibrant and delicious combination of pink bow tie pasta and creamy beet alfredo sauce in this quick and easy recipe, perfect for a satisfying weeknight dinner.

Ingredients

– 8 oz pink bow tie pasta

– 2 medium beets, peeled and diced

– 2 cloves garlic, minced

– 1 cup heavy cream

– 1/2 cup grated parmesan cheese

– 1/4 cup fresh basil leaves, chopped

– Salt and pepper to taste

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Instructions

1. Bring a large pot of salted water to a boil. Cook the pink bow tie pasta according to package instructions until al dente. Drain and set aside.

2. In a medium saucepan, combine the diced beets and garlic. Add the heavy cream and simmer for 15-20 minutes, or until the beets are tender.

3. Carefully transfer the beet-cream mixture to a blender and blend until smooth and creamy.

4. Return the blended beet alfredo sauce to the saucepan and stir in the cooked pasta, parmesan cheese, and fresh basil. Season with salt and pepper to taste.

5. Serve the Pink Bow Tie Pasta with Beet Alfredo warm, garnished with additional basil leaves if desired.

Notes

This recipe can be easily adapted to suit vegan or dairy-free diets by using a plant-based cream and parmesan substitute. For an extra creamy texture, add a splash of the pasta cooking water to the sauce.

Prep Time: 15
Cook Time: 30
Category: Vegetarian & Vegan Mains
Method: Stovetop
Cuisine: Italian