Description

This playful and romantic Red Velvet Pasta Alfredo combines the classic flavors of red velvet with a creamy, tangy Alfredo sauce. It’s perfect for Valentine’s Day, date nights, or whenever you want to add a little color and comfort to your dinner table.

Ingredients

Scale

12 oz fettuccine or linguine (dried or fresh)
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt (for the pasta water)
1 tablespoon distilled white vinegar
2 tablespoons beet juice or red food coloring
2 quarts water (for boiling the pasta)
2 tablespoons unsalted butter
3 cloves garlic, finely minced
1 cup heavy cream (or half-and-half for a lighter option)
1/2 cup whole milk (dairy-free works too)
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1 tablespoon buttermilk (or 1 tbsp milk + 1/4 tsp lemon juice as substitute)
Salt and black pepper, to taste
Extra grated Parmesan cheese (for garnish, optional)
Fresh basil or parsley, chopped (for garnish, optional)
Crushed walnuts or pecans (for garnish, optional)

Instructions

Fill a large pot with 2 quarts of water. Add 1/2 teaspoon salt and bring to a rolling boil (about 5-7 minutes).
Once boiling, stir in beet juice or red food coloring, vinegar, and cocoa powder. Whisk to dissolve the cocoa.
Add pasta and cook according to package directions (usually 8-10 minutes for fettuccine), stirring occasionally. The pasta should turn a deep red.
Reserve 1/4 cup pasta water, then drain the pasta in a colander. Rinse briefly with hot water to set the color. Set aside.
In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and milk. Stir until just simmering, then add softened cream cheese. Whisk until completely smooth and creamy.
Stir in grated Parmesan, buttermilk, and a pinch each of salt and black pepper. Simmer for 2-3 minutes, stirring often, until thickened. If too thick, add a splash of reserved pasta water.
Add drained pasta to the skillet. Using tongs, gently toss to coat every strand in the sauce. Add more pasta water if needed for a glossy finish.
Taste and adjust seasoning. For a brighter color, drizzle in an extra teaspoon of beet juice or food coloring and toss well.
Twirl pasta onto plates. Sprinkle with extra Parmesan, fresh basil, and (if desired) crushed walnuts or pecans.

Notes

For a natural red color, use beet juice instead of food coloring. Let cream cheese come to room temperature for a smoother sauce. Reserve pasta water to adjust sauce consistency. Gluten-free and dairy-free adaptations are possible. Best served fresh; leftovers can be reheated with a splash of milk or cream.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1/4 of recipe
Calories: 550
Sugar: 5
Sodium: 600
Fat: 27
Saturated Fat: 16
Carbohydrates: 62
Fiber: 3
Protein: 14

Keywords: red velvet pasta, alfredo, Valentine's Day, creamy pasta, romantic dinner, easy pasta, beet pasta, colored pasta, date night, comfort food