Ingredients
Scale
- 12 oz fusilli pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 small beet (about 1/2 cup cooked and pureed)
- 1/2 cup crushed tomatoes
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 2 tbsp tomato paste
- 1/4 cup parmesan cheese, grated
- 1/4 tsp pink Himalayan salt
- Pinch of red pepper flakes (optional)
- Fresh basil leaves, for garnish
- Edible pink glitter (optional)
Instructions
- Boil fusilli in salted water until al dente; reserve 1/2 cup pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened (3–4 min).
- Stir in tomato paste, crushed tomatoes, and beet puree. Simmer 5 minutes.
- Add heavy cream and simmer gently for 3–4 minutes until slightly thickened.
- Toss in cooked pasta, adding reserved pasta water as needed for saucy consistency.
- Stir in parmesan, salt, and red pepper flakes (if using).
- Serve warm, garnished with fresh basil, pink glitter, and extra parmesan.
Notes
- For a nutrient boost, add spinach or roasted cauliflower.
- Make it vegan by using coconut milk and nutritional yeast instead of parmesan.
- Edible glitter is optional—but highly recommended for that Barbie sparkle!
- Prep Time: 15 min
- Cook Time: 20 min
- Method: Sauté followed by simmer and Toss
- Cuisine: American
- Diet: Vegetarian, Vegetarian-friendly (can be made Vegan)
Nutrition
- Serving Size: 1 cup pasta + sauce
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
