Pretty Pink Pasta for my Barbie-loving girls

My two daughters are obsessed with everything pink and frequently ask for pink foods. You can imagine the excitement on their faces when I made this pretty pink pasta!

This vibrant pink pasta uses beet hummus as a base, contains nutritious ingredients, and has no artificial coloring. Does it taste good? Oh, yes! This hummus pasta is creamy and savory, all the things that my kids love about pasta. Hummus pasta was one of our go-to meals when my eldest was a toddler. At that time, I used a tub of hummus from the store to make it a quick meal. It didn’t have this pretty pink color, but Munchkin loved the taste.

Pretty Pink Pasta

This vibrant pink pasta uses beet hummus as a base filled with nutritious ingredients

Course Main Course
Cuisine Fusion
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author whiteblankspace

Ingredients

  • 12 oz bucatini pasta
  • 1 cup beet hummus
  • 1 cup grated parmesan cheese
  • 1/2 cup or more pasta cooking water to thin

Instructions

  1. Cook pasta al dente per package direction. Reserve 1 cup of pasta cooking water. Drain the rest of the water.
  2. Return pasta to the pot. Mix in hummus and parmesan cheese while the pasta is still hot. Add pasta cooking water to your desired thickness.

Very pink beet hummus

This beet hummus is delicious, and I use it as a base for many pink or Barbie-themed food.

Course Appetizer
Cuisine Mediterranean
Total Time 15 minutes
Servings 6
Author whiteblankspace

Ingredients

  • 1 small (2.5 oz) oven-baked beet
  • 1 can (15oz) chickpeas rinsed and drained
  • 2 tbsp toasted sesame seeds
  • 2 tsp minced garlic or 2 small cloves of garlic
  • juice of 1/2-1 lemon
  • salt to taste
  • 1/4 cup olive oil

Instructions

  1. I roast several beets at once by baking them in the oven. Preheat the oven to 400F. Trim the stems leaving about a couple inches. Wash the beets and pat dry. Wrap the beets tightly with parchment paper or aluminum foil. Place them on a baking sheet and bake for 50-60 minutes until the beets are soft enough to pierce with a fork. Once the beets are cooled, peel the skin with a paring knife. You can freeze the leftover beet roots for later.

  2. In a food processor, process beet, chickpea, toasted sesame seeds, garlic, and lemon juice. (Use half of a lemon if you want a milder taste and one whole lemon if you want it citrusy.) You might need to stop the processor and scrape down the sides of the bowl a few times. Add salt to taste while doing this.

  3. While the food processor is running, add olive oil and blend just until the mixture turns smooth.

Recipe Notes

  • You can use pre-cooked beets from the store, but the color will not turn as pink. Oven preserves the juice from beetroots and keep them saturated.
  • You can add a couple of tablespoons of water to achieve a creamier texture.

8 Responses

    1. Yes! I can’t find premade beet hummus at my local stores tho. It works with any hummus if you don’t care about the color.

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