Creamy Pink Beet & Smoked Salmon Fettuccine
Vibrant, creamy, and undeniably striking, this Creamy Pink Beet & Smoked Salmon Fettuccine brings restaurant-quality flair directly to your table—making it a perfect, visually stunning addition to your Pink October table or any special weeknight dinner. Ribbons of tender fettuccine are tossed in a rich, beet-infused cream sauce that lends the dish its captivating magenta hue. Topped with delicate ribbons of smoked salmon, tangy goat cheese crumbles, capers, and fresh dill sprigs, each bite balances earthy sweetness with a smoky, savory finish.
Ingredients(2 People)
- 12 oz fettuccine (fresh or dry)
- 1 cup cooked beets (pureed or finely blended)
- 1/2 cup heavy cream or full-fat coconut cream
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- Salt and freshly cracked black pepper to taste
- For the Toppings:
- 4 oz high-quality smoked salmon, torn into ribbons
- 3 oz goat cheese or feta, crumbled
- 1 tbsp capers, drained
- Fresh dill sprigs, for garnish
Reserve 1/2 cup of starchy pasta water before draining. If your beet sauce becomes too thick, splash in a little pasta water while tossing—it emulsifies the sauce, giving it a glossy texture that clings perfectly to every noodle.
Method(15 minutes)
- 01 Cook Pasta: Boil fettuccine in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- 02 Make the Sauce: In a wide skillet, melt butter over medium heat. Sauté garlic for 1 minute until fragrant. Stir in beet puree, cream, and lemon juice; simmer for 2–3 minutes until smooth and warmed through. Season with salt and pepper.
- 03 Toss: Add drained pasta to the skillet, tossing gently to coat every strand in the vibrant pink sauce. Add reserved pasta water a splash at a time if needed.
- 04 Garnish & Serve: Divide pasta into warm bowls. Top with smoked salmon ribbons, crumbled goat cheese, capers, and fresh dill. Serve immediately.
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