Vibrant Pink Pasta: Gourmet Fettuccine with Beet, Smoked Salmon, and Feta for Memorable Meals

This truly spectacular pink pasta dish is more than just a meal; it’s an experience designed to delight the senses. With its captivating color and exquisite blend of flavors, it’s perfect for marking special occasions or simply elevating an ordinary evening into something extraordinary. Imagine serving this elegant creation to your Valentine, or presenting it as a sophisticated first course at your next dinner party. Alternatively, you might find yourself craving its unique charm on a quiet Tuesday, simply to infuse a bit of joy and beauty into your day. The inherent sweet earthiness of fresh beet forms a beautiful foundation, playing off the rich, smoky notes of salmon and the delightful salty tang of crumbled feta cheese. Together, these ingredients create a symphony of tastes that delivers an undeniable “wow” factor. Beyond its incredible flavor, this dish is a feast for the eyes, transforming your plate into a vibrant work of culinary art. (Skip to recipe.)

My fondness for beets dates back to my earliest childhood memories. I’ve always cherished growing them in our garden, fascinated by their earthy scent and the surprise of their deep, jewel-toned interiors. This love for beets has surprisingly been passed down to my children, who, like me, eagerly embrace them. I vividly recall a particular dinner party when my children were young; a friend visited with her family, and I had prepared a large pot of freshly boiled, peeled beets. I placed a generous bowl of these vibrant, whole beets on the table, expecting perhaps a polite nibble. To my friend’s utter astonishment, each of my kids, without hesitation, plunged a fork into a beet and cheerfully added it to their plate. It was truly incomprehensible to her that young children would consume beets with such unbridled enthusiasm.

But why wouldn’t they? Beets are a culinary marvel – naturally sweet with a subtle, grounding earthiness that is both comforting and intriguing. Their rich, awesome color is visually captivating, instantly making any dish more appealing. Moreover, beets are incredibly versatile, offering a wealth of ways to be enjoyed beyond just a side dish. From their health benefits, packed with vitamins, minerals, and antioxidants, to their unique texture and flavor, beets truly are a star vegetable.

I genuinely adore them prepared in countless ways: boiled until tender, roasted to intensify their natural sweetness and concentrate their flavors even further, finely shredded into fresh salads, perfectly pickled for a tangy kick, enjoyed raw for a crisp texture, freshly juiced for a nutritious boost, incorporated into vibrant salads, simmered in hearty soups, and, of course, taking center stage in this utterly delectable pink pasta. Each preparation highlights a different facet of this magnificent root vegetable, showcasing its adaptability and endless culinary possibilities.

Raymond and I typically don’t go all out for Valentine’s Day; we prefer to spontaneously enjoy a romantic dinner out whenever the mood strikes, especially when restaurants aren’t overflowing with eager couples celebrating on that one particular day. However, there’s an undeniable charm in creating a special dinner at home. It’s a chance to craft a personalized, intimate experience. Maybe I’ll uncork a lovely rosé wine, pour it into elegant glasses, and prepare a delightful sweet dessert to follow. Lighting some candles and softly playing Neil Diamond in the background sets a wonderfully nostalgic and romantic ambiance. The stage, indeed, is perfectly set for an unforgettable evening.

And on the menu for such an occasion is this truly stunning pink pasta. What I adore most about it is its vibrant color – a mesmerizing pink hue that promises both beauty and rich, decadent flavor. The inclusion of smoked salmon elevates this fettuccine dish to an extra-special realm, imparting a luxurious depth that harmonizes beautifully with the sweet, earthy beets. The beets, once cooked, seem to gracefully melt into the luscious cream sauce, creating a smooth, velvety texture and infusing it with their signature color and taste. Adding to this complexity are little bursts of tanginess from briny capers, which provide a delightful counterpoint, and a savory, salty kick from crumbled feta cheese, offering a surprising element that truly awakens your taste buds. The entire symphony of flavors is gently mellowed and brought together by a silky swirl of heavy cream, ensuring every forkful is a rich, comforting, and utterly satisfying experience.

This ‘Pink Pasta’ is a dish that proudly embraces richness, complexity, and that coveted “extra-special” status. It’s a celebration of indulgent ingredients: luscious butter, velvety cream, delicate smoked salmon, and savory cheese. If you’re planning to treat your loved one, or simply yourself, this is absolutely not the moment to consider “light” or calorie-reduced options. Instead, wholeheartedly embrace the indulgence. Go all out and savor every mouthful of these real, wholesome ingredients, lovingly prepared. This dish embodies the joy of dining in and transforming any given day into a personal Valentine’s Day. It’s a testament to the fact that sometimes, the greatest acts of love involve good food, shared company, and the simple pleasure of a beautifully prepared meal. Let the rich flavors and vibrant color transport you to a moment of pure culinary bliss, creating memories that linger long after the last bite.

It Doesn’t Take Much Time to Whip up Two Plates of Beautiful Pink Pasta for You and a Special Someone

The beauty of this elegant dish lies not only in its exquisite flavor and stunning appearance but also in its surprising simplicity and speed of preparation. You don’t need hours in the kitchen to create this culinary masterpiece. The process begins by setting a large pot of salted water to boil for your pasta. While the water heats and the pasta cooks, you can focus on the heart of the sauce: the beets. Select a medium-sized beet, perhaps one that appears a bit knobbly and unassuming from the garden or market, and prepare to reveal its hidden treasure. As you peel away its rustic exterior, you’ll uncover the beet’s glowing, jewel-toned interior – a truly mesmerizing magenta that promises to infuse your pasta with its signature pink hue.

Once peeled, shred the beet on the large holes of a cheese grater. The vibrant strands of beet are now ready for their transformation. Next, in a sturdy saucepan, melt a generous knob of butter – its rich aroma filling the kitchen – and sauté the shredded beet along with finely diced onion. As they gently cook over medium heat, the beets will soften and release their vibrant juices, while the onion becomes translucent and sweet, creating a fragrant base for your sauce. This simple sautéing step is crucial for developing the foundational flavors.

After the beets and onions have softened, you’ll swirl in the briny capers, adding a delightful pop of tanginess, followed by a generous pour of rich cream. The sauce comes together with remarkable speed; by the time your pasta reaches its perfect al dente stage, your luxurious, colorful sauce will be ready and waiting. Now comes the truly magical part: combine the drained pasta with the beet sauce, and as you toss everything together, watch in awe as the vibrant beet pigments magically transform your fettuccine into a most deep, delicious, and utterly romantic shade of pink. The finely shredded beet pieces, having imparted their color and subtle sweetness, seem to just disappear into the luscious sauce, much like a puff of a magician’s smoke, leaving behind only flavor and color. To complete this masterpiece, artfully arrange a few silky slices of smoked salmon over the pasta, scatter a generous crumble of salty feta cheese, and shower with fresh dill or parsley for a burst of verdant freshness. Now, uncork that wine – it’s time to celebrate!

Indeed, love truly is a warm, beautiful bowl of pink pasta, shared with someone special.

* * * * *

Pink Pasta – Fettuccine with Beet, Smoked Salmon, and Feta

This recipe is designed to serve two as a generous main course or four as an elegant first course, making it perfect for intimate dinners or sophisticated gatherings.

Ingredients:

• ½ lb (225gms) uncooked fettuccine noodles (choose gluten-free or regular based on your preference)
• 1 medium beet (approximately 2½ inches / 6.5cm diameter), which yields about 1 packed cup when shredded
• ½ medium onion, finely diced
• 2 tablespoons unsalted butter
• ¼ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper, or to taste
• 1 cup (240ml) high-quality chicken broth
• ¼ cup (60ml) dry white vermouth or a good quality dry white wine
• ½ cup (120ml) heavy cream (35% milk fat)
• 3.5 oz (100gms) thinly sliced smoked salmon (this is roughly ½ cup when lightly packed)
• 1 tablespoon capers, drained
• ½ cup (60gms) crumbled feta cheese, plus a bit extra for garnish
• 2 tablespoons chopped fresh dill or parsley for serving, optional but highly recommended for freshness

Instructions:

1. Cook the Pasta: Begin by setting a large pot of water on the stove to boil. Generously salt the water (I typically use about 1 teaspoon of salt for a large pot) to properly season the pasta from within. Once the water reaches a rolling boil, add the fettuccine noodles. Cook them for precisely one minute less than the time recommended on the package instructions. This ensures the pasta remains perfectly al dente, offering a pleasant chewiness that stands up to the rich sauce.
2. Prepare the Beet: While the pasta water is heating and the fettuccine is cooking, start preparing your vibrant sauce. First, peel the beet using a vegetable peeler. For an easier grip, you can leave a small portion of the stem intact while grating. Once peeled, use the large holes of a cheese grater to shred the beet into fine strands. Dice the half onion finely.
3. Sauté the Aromatics: In a heavy-bottomed saucepan or a large skillet, melt the butter over medium heat. Add the shredded beet, diced onion, salt, and pepper to the pan. Sauté the mixture, stirring occasionally, until the beets begin to soften and wilt, which should take about 3 to 4 minutes. You’ll notice the beets releasing their beautiful color into the butter.
4. Simmer the Sauce Base: Pour in the chicken broth and the dry white vermouth or wine. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, then cover the saucepan and let it cook for 5 minutes. This step allows the flavors to meld beautifully and the beets to soften further, releasing more of their vibrant color and earthy sweetness into the liquid.
5. Add Cream and Keep Warm: After 5 minutes, uncover the saucepan and stir in the heavy cream. Reduce the heat to low and keep the sauce warm while your pasta finishes cooking. Avoid bringing the cream to a vigorous boil.
6. Prepare the Salmon: Take your smoked salmon slices. Reserve a few thin, elegant slices to use as a garnish for the finished dish. Chop the remaining smoked salmon into larger, bite-sized chunks.
7. Combine Pasta and Sauce: When your pasta is exactly one minute short of being fully al dente (it should still have a good firmness to it), drain it thoroughly. Immediately add the drained fettuccine directly into the saucepan with the beet and cream sauce. Using tongs, toss the pasta gently but thoroughly to coat every strand with the vibrant pink sauce. Continue to cook, tossing occasionally, for an additional minute. This brief cooking time allows the pasta to absorb the flavors of the sauce and finish cooking to perfection.
8. Final Additions: Remove the saucepan from the heat. Gently fold in the chopped smoked salmon chunks, drained capers, and ½ cup of crumbled feta cheese. Toss everything gently one last time to ensure all ingredients are well distributed throughout the pasta.
9. Serve and Garnish: Serve the Pink Pasta immediately to enjoy it at its best. Garnish each plate with the reserved strips of smoked salmon, a sprinkle of extra feta crumbles, and a generous scattering of fresh chopped dill or parsley, if using. The fresh herbs add a lovely fragrant note and a touch of green contrast to the pink pasta.

This exquisite dish serves 2 as a luxurious main course, or 4 as an elegant and visually stunning first course. Enjoy the vibrant colors and rich flavors!

Guten Appetit!

Sign up here to receive new Kitchen Frau recipes directly to your email inbox, and get a handy and useful kitchen tip with each recipe – a little extra to boost your culinary skills!

If you enjoy my recipes and culinary insights, I’d be absolutely thrilled if you would follow me on Instagram, Pinterest, Twitter, and Facebook. Your support truly makes my day!

Don’t forget to PIN IT to save this fabulous recipe for later – it’s a dish you’ll want to revisit time and again:

You might also like these other delightful recipes:

Spaghetti ‘Herbonara’

Valentine’s Muffins with Almond Flour, White Chocolate and Strawberries

Chocolate Dipped Apricots for a Simple Sweet Dessert

Raspberry Gummies for a Valentine’s Treat