Ingredients
Scale
- 8 oz fusilli pasta
- 1 tbsp beet juice or red cabbage powder (for pink color)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream or full-fat coconut milk
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/4 cup pink peas (or frozen peas + pink food coloring)
- 1/4 cup pink shrimp (scaled, peeled, or pink-colored plant-based shrimp)
- 1 tsp lemon zest
- Fresh basil leaves, chopped
- Edible glitter, for garnish
- Rose petals, for garnish
Instructions
- Cook fusilli pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Stir beet juice or red cabbage powder into warm water before cooking pasta for natural pink hue, or add after cooking and toss to coat.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.
- Add cream or coconut milk, Parmesan, and lemon zest. Simmer gently for 2–3 minutes.
- Stir in cooked pasta and toss to coat. Add pasta water as needed for desired sauce consistency.
- Mix in pink peas and shrimp, warming through for 1 minute.
- Serve warm, garnished with basil, edible glitter, and rose petals.
Notes
- For a vegan version, use coconut milk and nutritional yeast instead of dairy.
- Edible glitter is optional but adds extra Dreamhouse sparkle!
- Use food-safe pink coloring if natural beet juice isn’t vibrant enough.
- Substitute pink shrimp with roasted pink-tinted chickpeas for a plant-based crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
