Spring "Pretty in Pink" Pasta

Dishplay_it with Myriam
by Dishplay_it with Myriam
4 servings
20 min

Hello Foodie friends,

We are getting closer to welcome Spring this year, so I am thinking of vibrant and colorful dishes to bring the sunshine in. This recipe is a creamy and tangy beet pasta dish. The pink velvety sauce is made from a mix of yogurt, cooked beets, some garlic, and lemon zest to add tanginess and brighten the sauce. This sauce ix mixed in with gluten free pasta for a perfect main or side dish. Then I topped it off sauce with crumbled feta cheese, toasted almonds and fresh parsley. Just delish.

What I like about this tasty sauce, is how versatile it is. I reserved a little bit and add more lemon juice and olive oil to make a salad dressing. Perfect over some greens and veggies. Although this dish is vegetarian, it can easy become vegan, if you substitute the greek yogurt and feta cheese for a vegan yogurt and feta cheese.

So, let's start cooking foodie friends!

A colorful vegetarian option to elevate this Spring Season!

Here are the basic ingredients:

  • Gluten free pasta of choice
  • 1 roasted/ cooked beet
  • 1/3 cup of yogurt
  • the zest of 1 lemon
  • garlic
  • salt and pepper to taste
  • crumbled feta cheese
  • toasted slivered almonds
  • fresh parsley

All the ingredients are ready for the blender.

Look at this vibrant hot pink color for this creamy and tangy sauce.

This is the gluten free Spaghetti I used, for this recipe. This a lentil spaghetti from Trader Joe's. But you can try other pastas, like rotini, bow tie or macaroni.

The tasty toppings like feta add extra tanginess, the toasted slivered almonds and extra crunch, and fresh parsley for flavor and pop of color.

I hope you enjoy this recipe. Please follow me on Instagram @dishplay_it for more easy and tasty recipes.

Let's Dishplay it together and elevate home cooked meals!



Spring "Pretty in Pink" Pasta
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
Show Nutrition Info
Hide Nutrition Info

  • 8 oz of Gluten free pasta of choice
  • 1 small roasted or cooked beet (about 1/2 a cup)
  • 1/3 cup of yogurt
  • the zest of 1 lemon
  • 1 garlic clove
  • salt and pepper to taste
  • crumbled feta cheese
  • toasted slivered almonds
  • fresh parsley

First cook the pasta as per package instructions
In blender combine, 1 small cooked beet, 1 garlic clove, the zest if 1 lemon, 1/3 cup of greek yogurt
Drain the pasta but reserve a little of pasta water on the side
Mix in the beet sauce. If you want to thin out sauce, simply add a little bit of pasta water
Serve in a nice white platter and add garnishes: fresh crumbled feta cheese, chopped cilantro and toasted slivered almonds
Dishplay_it with Myriam
Want more details about this and other recipes? Check out more here!