Here is the recipe for the princess pasta my daughters love: a beautiful, creamy dish with delicate sweetness from the beets and the rich flavors of cream and Parmesan. I can confirm that it is absolutely suitable for adults as well. It would also work perfectly for a romantic meal.
Tips
Reserve some of the pasta cooking water. If the sauce becomes too thick, add the water gradually until it reaches the desired consistency. The starchy water will also help the sauce cling to the pasta.
Pink princess pasta
(Photo: Ariel Ben Hamo)
Instead of roasting fresh beets, you can use cooked beets sold in vacuum-sealed packages. Blend them as instructed below for a particularly quick version of the recipe.
Ingredients:
2 medium beets
2 tbsp olive oil
Salt
250 milliliters (about 1 cup + 1 tbsp) heavy cream
2 garlic cloves
1/2 tsp dried thyme
20 grams (about 1 1/2 tbsp) butter
1 package pasta, any preferred shape, 500 grams (about 17.6 ounces)
Grated Parmesan, for serving
Preparation:
1. Preheat the oven to 250 degrees Celsius (482 F).
2. Line a baking sheet with parchment paper. Trim the tops and bottoms of the beets and place them on the prepared sheet (no need to wrap them). Drizzle with a little olive oil and sprinkle lightly with salt. Roast for about 30 minutes, or until tender. Remove from the oven, allow to cool slightly and peel.
3. Transfer the beets to a food processor. Add the cream, garlic, thyme and 1 teaspoon salt, or season to taste. Blend until the sauce is completely smooth.
4. Meanwhile, cook the pasta according to the package directions until al dente, then drain. Reserve some of the cooking water.
5. Melt the butter in a wide skillet. Add the beet sauce and cook over medium heat for 2 to 3 minutes, until heated through and fully combined. Add the cooked pasta and toss well until evenly coated. Add a little reserved pasta water if needed.
6. Serve immediately with a generous amount of grated Parmesan.