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Recipe of Red Velvet Pasta

Hetal Kamdar
Red Velvet Pasta, an Italian Food,  is one of the most favorite pasta recipes that is prepared in my house. This Red Velvet Penne Pasta is made using Beetroot puree, fresh cream, and lots of cheese. 
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 786 kcal


  • 2 cups boiled and strained penne and farfalle pasta I have used a combination, you can use any 1
  • ½ cup Chopped onions
  • ½ cup Chopped tomatoes
  • 7-8 cloves of garlic
  • ½ cup fresh cream
  • 1 cup Beetroot puree
  • 1 cup grated processed cheese
  • 2 tsp freshly ground pepper
  • 1 tsp dry oregano
  • handful fresh basil
  • ½ cup butter
  • 1 tbsp olive oil



  • Heat a pan with hot water and add salt and 1 tsp oil in it.
  • Once the water becomes hot add pasta in it and boil it for 8-10 minutes till al dente, that means cooked just perfectly, not too soft nor hard.
  • Strain the pasta and add cold water in it so that the pasta doesn't stick to each other.


  • Add butter and Olive oil in a large pan and melt over medium-high heat. Add garlic and cook for a minute, stirring occasionally, and then add chopped onions and saute until nicely browned.
  • Now add tomatoes and cook them for 5 minutes till they are softened and mushy.
  • Add oregano, salt, and freshly ground pepper in the above mixture and mix it well.
  • Transfer it in a bowl and set aside to cool.
  • Once cooled puree the pasta sauce in a blender and keep it aside in a bowl. in a blender


  • Now add the beetroot puree in the pasta sauce and mix it well.
  • (For beetroot puree boil beetroots in pressure pan till 4 whistles and once it is cooled peel the skin and puree it in a blender).
  • Heat the pan again and add little olive oil and the beetroot puree and pasta sauce and cook on a medium flame for 2 minutes.
  • Now a and cooked pasta in it and toss it gently so that the pasta doesn't break.


  • Finally, add fresh cream in it and toss it well till all the sauce has been incorporated well in the pasta. Season it with salt, grated cheese, and freshly torn basil.
  • Serve this pasta hot with a drizzle of olive oil and garlic bread or crostinis.


Calories: 786kcalCarbohydrates: 73gProtein: 27gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 116mgSodium: 1468mgPotassium: 852mgFiber: 7gSugar: 15gVitamin A: 1253IUVitamin C: 16mgCalcium: 966mgIron: 3mg
Keyword pasta with beetroot, red velvet pasta, red velvet recipes
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