Description
Pink Pepper Pasta with Creamy Garlic is a sophisticated and vibrant dish featuring crushed pink peppercorns, garlic-infused cream sauce, and a garnish of basil and pink beet accents. Elegant and easy to prepare, it’s ideal for romantic dinners or stylish gatherings.
Ingredients
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- 12 oz pasta (rigatoni, penne, or fusilli)
- 1 cup heavy cream
- 3 garlic cloves, minced
- 2 tbsp butter or olive oil
- 1 tsp crushed pink peppercorns
- 1/2 cup grated Parmesan or Pecorino cheese
- Salt and freshly ground black pepper to taste
- 1/4 cup white wine or vegetable broth (optional)
- Fresh basil leaves, for garnish
- 1/4 cup finely diced beetroot or pink beet pasta (optional for garnish)
- Lemon zest or truffle oil (optional for finishing)
Instructions
- Cook pasta in salted water until al dente. Drain and reserve 1 cup of pasta water.
- In a skillet, heat butter or oil over medium-low. Add garlic and sauté until fragrant.
- Optional: Deglaze with white wine or broth, simmering for 1–2 minutes.
- Add cream and crushed pink peppercorns. Simmer gently to thicken slightly.
- Stir in Parmesan until melted. Adjust sauce consistency with reserved pasta water if needed.
- Toss in cooked pasta until coated. Fold in beetroot or beet pasta if using.
- Plate and garnish with basil, lemon zest, extra pink pepper, or truffle oil.
Notes
- Use plant-based alternatives for a vegan version.
- Add grilled shrimp or chicken for protein.
- Include mushrooms or onions for extra depth.
- Avoid boiling sauce after cream is added to prevent curdling.
- Pink peppercorns offer a mild, floral spice—use black pepper only if necessary.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 3g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg