Gluten-Free Pink Beet Pasta
This gluten-free pink beet pasta features vibrant beet sauce and roasted garlic for a nutrient-packed Valentine’s Day dinner that’s naturally stunning and incredibly delicious.
You know what? I still remember the first time I served this gluten-free pink beet pasta at a dinner party. My friend literally gasped when I brought it to the table—that showstopper color is absolutely breathtaking, and nobody could believe it came from real vegetables!
This isn’t just another pretty dish, though. The vibrant beet sauce combines roasted garlic’s sweet, mellow flavor with creamy coconut yogurt and tangy feta for a nutrient-packed meal that tastes as incredible as it looks.
Whether you’re planning a romantic Valentine’s Day dinner or just want to make Tuesday night feel special, this gluten-free pink beet pasta delivers. The best part? It’s surprisingly simple to make, and even picky eaters who claim they don’t like beets end up asking for seconds.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Garlic (whole head) | 1 head |
| Salt & pepper | To taste |
| Olive oil | 2 tbsp + 1 tsp |
| Medium beet, diced | 1 |
| Gluten-free pasta (Jovial caserecce) | 12 oz |
| Coconut yogurt | ¼ cup |
| Goat feta cheese | ¼ cup |
| Almond milk | ½ cup |
| Pasta water | ¼ cup |
| Lemon juice | 1 tbsp |
| Fresh parsley, chopped | 1 tbsp |
Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. Slice about ¼ inch off the top of the garlic head to expose the cloves, then place it on a small piece of foil (or parchment paper secured with butcher’s twine if you prefer). Drizzle with about 2 teaspoons of olive oil and sprinkle with salt and pepper, then wrap it up snugly.
Step 2: Place the wrapped garlic on your prepared baking sheet alongside the diced beet. Toss the beet pieces with the remaining olive oil, plus a generous pinch of salt and pepper. Roast everything for 30 minutes, giving the beet a good toss halfway through—you’ll know it’s ready when the pieces are fork-tender and slightly caramelized.
Step 3: While those gorgeous vegetables roast, bring a large pot of well-salted water to a rolling boil. Add your gluten-free caserecce pasta and cook according to the package directions (usually 10-12 minutes). Before draining, scoop out and reserve ¼ cup of that starchy pasta water—it’s liquid gold for making the sauce silky! Strain the pasta and toss it with about 1 teaspoon of olive oil to keep it from clumping.
Step 4: Once your roasted beet has cooled slightly (give it about 5 minutes), transfer it to a high-speed blender. Unwrap the garlic, squeeze those golden, jammy cloves directly into the blender, and add the coconut yogurt, feta, almond milk, reserved pasta water, lemon juice, and a good pinch of salt and pepper. Blend on high until completely smooth and creamy—the vibrant beet sauce should look like liquid velvet.
Step 5: Pour the sauce into a large pot or deep skillet set over low heat. Warm it gently for 2-3 minutes, stirring occasionally, then add your cooked pasta. Toss everything together until each spiral is beautifully coated in that stunning pink sauce—it’s genuinely mesmerizing to watch!
Step 6: Serve immediately, topped with extra crumbled feta and a sprinkle of fresh parsley. The bright green herbs make the pink pop even more, and honestly, this dish photographs like a dream!
Substitutions
Can’t find caserecce pasta? Any gluten-free short pasta works wonderfully here—penne, fusilli, or even shells will catch that creamy sauce perfectly. I’ve tested this with several brands, and Jovial consistently delivers the best texture that actually tastes like traditional pasta.
If you’re avoiding dairy completely, swap the goat feta for your favorite dairy-free cheese (I love Violife or Kite Hill). The coconut yogurt already keeps things mostly dairy-free, but that feta adds such a lovely tangy punch. For a fully vegan version, nutritional yeast mixed with a pinch of salt creates a surprisingly cheese-like flavor.
No fresh beets on hand? Well… canned or pre-cooked beets work in a pinch, though you’ll miss out on some of that deep, earthy sweetness that roasting brings. If using canned, skip the roasting step and just add them directly to the blender after patting them dry.
Almond milk can easily be replaced with oat milk, cashew milk, or even regular dairy milk if that’s what you’ve got. Just make sure whatever you use is unsweetened—nobody wants accidentally sweet pasta sauce!
Troubleshooting
Is your sauce coming out too thick? Add an extra tablespoon or two of pasta water or almond milk and blend again until you reach that perfect creamy consistency. The sauce should coat the back of a spoon but still flow easily when you tilt the blender.
If the color seems dull instead of that gorgeous magenta, your beet might not have been fresh enough or roasted long enough. Fresh beets with their greens still attached usually have the most vibrant color. A tiny squeeze of extra lemon juice can also brighten both the flavor and the hue!
Pasta sticking together? This happens with gluten-free pasta more than wheat versions because of the starches they use. Always toss your drained pasta with a little olive oil, and don’t let it sit too long before adding the sauce—gluten-free pasta is best served immediately after cooking.
Sauce separating or looking grainy? Make sure your roasted garlic and beet have cooled slightly before blending, but aren’t cold from the fridge. Room temperature ingredients blend more smoothly, and the pasta water helps emulsify everything into that silky texture you’re after.
Storage & Meal Prep
Store any leftover gluten-free pink beet pasta in an airtight container in the refrigerator for up to 3 days. The vibrant beet sauce may darken slightly as it sits, but the flavor actually deepens beautifully overnight—some would say it tastes even better the next day!
For reheating, add a splash of almond milk or water to a skillet over medium-low heat before adding the pasta. Stir gently until warmed through—microwaving works too, but the stovetop method keeps the texture from getting mushy. I like to prep the roasted beet and garlic up to 2 days ahead, then blend the sauce and cook the pasta fresh when I’m ready to serve.
Serving Suggestions
This nutrient-packed pasta pairs beautifully with a simple arugula salad dressed with lemon and olive oil—the peppery greens balance the sweet, earthy sauce perfectly. For a complete Valentine’s Day dinner, start with my classic shrimp cocktail recipe and finish with something decadent and chocolate.
The vibrant beet sauce also makes an incredible base for adding protein. Grilled chicken, seared shrimp, or even crispy chickpeas turn this into a more substantial meal that works for busy weeknight dinners beyond just special occasions.
Serve this alongside crusty gluten-free bread for soaking up every last drop of that gorgeous sauce. And don’t skip the extra feta and parsley on top—those final touches make it look restaurant-worthy and add lovely textural contrast!
Variations
Kid-Friendly Version: If you’re dealing with little ones who might be skeptical of the color, call it “princess pasta” or “unicorn noodles”—works like a charm! You can also reduce the garlic to just 3-4 cloves for a milder flavor, and they’ll likely never even notice they’re eating beets.
Dairy-Free Alternative: For a completely dairy-free gluten-free pink beet pasta, use cashew cream instead of coconut yogurt (it’s slightly richer), and replace the feta with nutritional yeast mixed with a pinch of salt. The flavor profile shifts slightly more nutty, but it’s still absolutely delicious and keeps that showstopper color intact.
Extra Protein Boost: Toss in some cooked chicken breast or thighs from my one-pan lemon chicken with asparagus recipe. The lemon notes complement the beet sauce beautifully, and it makes this a complete one-bowl meal that satisfies even the heartiest appetites.
Mushroom Lover’s Dream: Man, oh man, adding sautéed mushrooms to this creates such an earthy, umami-rich dimension! If you loved my gluten-free mushroom stroganoff, you’ll adore this combination—the meaty texture of mushrooms balances the creamy sauce perfectly.
Gluten-Free Pink Beet Pasta FAQs
Can I make this gluten-free pink beet pasta ahead of time?
You can absolutely prep components in advance! Roast the beet and garlic up to 2 days early and store them in the fridge. Blend the vibrant beet sauce the day you plan to serve, then cook the pasta fresh—gluten-free varieties don’t reheat quite as well as wheat pasta, so fresh cooking gives you the best texture.
How do I prevent the beet sauce from staining everything?
The pink hue is gorgeous but can be intense! Rinse your blender immediately after use with cold water, and if you’re worried about hands or cutting boards, rub them with a little lemon juice or white vinegar. The acidity breaks down the beet pigment before it sets, though honestly, I’ve found most stains fade naturally within a day or two.
What’s the best gluten-free pasta brand for this recipe?
Jovial’s brown rice pasta holds up incredibly well and has the most traditional pasta texture I’ve found. Barilla’s gluten-free line also works beautifully and is widely available. According to trusted gluten-free nutrition research, brown rice pasta offers more fiber and nutrients than some corn-based alternatives, making it both delicious and nutrient-packed.
Why does my sauce taste too earthy?
The roasted garlic should balance the earthiness, but if it’s still too strong, add an extra tablespoon of lemon juice or a splash of balsamic vinegar. The acidity brightens everything up! Fresh beets tend to be sweeter and less earthy than older ones, so choosing firm, vibrant beets makes a noticeable difference in the final flavor.
This gluten-free pink beet pasta proves that nutrient-packed meals can be just as exciting and gorgeous as anything you’d order at a fancy restaurant. The showstopper color comes entirely from real vegetables, and that vibrant beet sauce delivers both incredible flavor and nutrition your body will love. Whether you’re creating a memorable Valentine’s Day dinner or simply elevating a weeknight meal, this recipe makes healthy eating feel like a genuine celebration!
Gluten-Free Pink Beet Pasta
Equipment
- Baking sheet
- Parchment paper
- Aluminum foil
- Large pot
- High-speed blender
- Colander
- Large pot or deep skillet
Ingredients
- 1 head garlic whole head
- salt and pepper to taste
- 2 tbsp olive oil plus 1 tsp
- 1 medium beet diced
- 12 oz gluten-free pasta Jovial caserecce or any short pasta
- ¼ cup coconut yogurt
- ¼ cup goat feta cheese or dairy-free cheese
- ½ cup almond milk unsweetened
- ¼ cup pasta water reserved
- 1 tbsp lemon juice
- 1 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Slice about ¼ inch off the top of the garlic head to expose the cloves, then place it on a small piece of foil (or parchment paper secured with butcher’s twine if you prefer). Drizzle with about 2 teaspoons of olive oil and sprinkle with salt and pepper, then wrap it up snugly.
- Place the wrapped garlic on your prepared baking sheet alongside the diced beet. Toss the beet pieces with the remaining olive oil, plus a generous pinch of salt and pepper. Roast everything for 30 minutes, giving the beet a good toss halfway through—you’ll know it’s ready when the pieces are fork-tender and slightly caramelized.
- While those gorgeous vegetables roast, bring a large pot of well-salted water to a rolling boil. Add your gluten-free caserecce pasta and cook according to the package directions (usually 10-12 minutes). Before draining, scoop out and reserve ¼ cup of that starchy pasta water—it’s liquid gold for making the sauce silky! Strain the pasta and toss it with about 1 teaspoon of olive oil to keep it from clumping.
- Once your roasted beet has cooled slightly (give it about 5 minutes), transfer it to a high-speed blender. Unwrap the garlic, squeeze those golden, jammy cloves directly into the blender, and add the coconut yogurt, feta, almond milk, reserved pasta water, lemon juice, and a good pinch of salt and pepper. Blend on high until completely smooth and creamy—the vibrant beet sauce should look like liquid velvet.
- Pour the sauce into a large pot or deep skillet set over low heat. Warm it gently for 2-3 minutes, stirring occasionally, then add your cooked pasta. Toss everything together until each spiral is beautifully coated in that stunning pink sauce—it’s genuinely mesmerizing to watch!
- Serve immediately, topped with extra crumbled feta and a sprinkle of fresh parsley. The bright green herbs make the pink pop even more, and honestly, this dish photographs like a dream!
