When I heard about this dish, I knew I had to include it in my “5 Spaghetti Dinners from Around the World” series. Pink beetroot pasta is a unique spin on vegetable-based pasta. Its bright pink color is eye-catching and fun, and the pasta itself is delicious.

This recipe comes from Orana, who is originally from Garu country in Sydney, Australia. Although she ultimately created pink beetroot pasta, she admits that it’s inspired by French food writer Clotilde Dusoulier, whose recipe for shocking pink pasta boasts a beet-based fuchsia sauce. After making some tweaks over the years, Orana is happy to share her pink beetroot pasta as an homage to her love of French cooking and vegetable experimentation in food. When she was younger, her father would test her on vegetable facts and names, and the more she learned, the more interested she became. 

The pink color comes from a simple pasta sauce that is ready in minutes, especially if you use the precooked beetroots available in supermarkets. This bright, luscious sauce is delicious. Though the color may be a turn-off for some, I guarantee it will grow on you after a few bites.

Although I couldn’t taste the beets as much as I thought I would, the nut butter came through beautifully. Overall, I sensed a tahini-esque flavor throughout this pink beetroot pasta, and I really enjoyed it. I thought it employed a unique, exploratory use of vegetables, and the cooking process is like one big, fun experiment in the kitchen. You can tweak certain ingredients according to personal taste, but I hope you keep the beets for the sake of the name!