How To Make Your Own Healthy Pink Sauce At Home (RECIPE INDICATE)

Chef Pii, a pink sauce lady, became a viral sensation on TikTok a month ago after she posted videos of her homemade sauce with fried chicken and tacos. It was a secret sauce that she wouldn’t reveal to anyone, which created buzz about the sauce. Her TikTok followers grew to over 80, 000 and she was liked by more than 3,000,000 people.

You’ve probably seen YouTube videos of the sauce or homemade pink sauce recipes following Chef Pii. Carly Pii’s pink-colored sauce includes sunflower seed oil and honey as well as garlic and honey. She also added pitaya and dragonfruit to give it that pink hue.

Even if the sauce is new to you, you will be intrigued by the idea of pink sauce. We’ll show you three recipes for pink sauce that you can use on tacos, pastas and other foods. To create smooth sauce, a blender is a great tool. The Best Buy Canada flyer offers a variety of options for those who don’t own one. There are also pretty mason jars that you can use to store your pink salsa. Let’s move on to the pink sauce recipes.

Beet Crema and roasted Garlic

This recipe uses roasted garlic, beets, and fresh dill to make a creamy ranch dressing. This pink sauce can be used as a condiment to salads or tacos. You can also use it to make finger foods such as tater tots and chicken tenders.


Ranch dressing:

Mayonnaise ( 1/2 cup)

Plain Greek Yogurt ( 1/2 cup)

Sour cream (1/2 cup)

Buttermilk (1/2 cup)

Parsley (1/4 cup)

1 cup chopped Chives

1 tablespoon dried Dill

Garlic 2 cloves

1/2 teaspoon Onion Powder

Garlic Powder 1/4 teaspoon

1/4 teaspoon Sea Salt

1/8 teaspoon Black Pepper

Beet crema

1/2 cup Ranch dressing

1 clove Garlic

1/2 roasted beet

1/4 cup Sour Cream

1/4 cup Heavy Cream

Olive oil can be used to coat garlic and beets separately. Roast for 50 minutes in aluminum foil.

Mix all ingredients for the Ranch dressing together. To avoid any chunky bits in the dressing, mash the garlic well with a fork.

Blend the ranch dressing with the roasted garlic beets and heavy cream in a blender. Buttermilk can be added to make it creamier.

Serve with your choice of food.

The rest can be stored for up to five days.

Italian Pink Sauce Pasta / Parma Rosa pasta

This pink tomato cream sauce is named after the combination of white heavy whipping cream with scarlet tomato puree. The sauce can be made more or less pink depending on how much you use. This dish takes approximately 20 minutes to prepare. It is a great recipe for making pasta the Italian way, and it’s quick and easy. This sauce can also be used over stuffed chicken breasts or shrimp pasta.

We recommend short pastas such as penne, macaroni, or shells for this recipe. Season the dish with parsley and herbs, and add bacon or Italian sausage to increase your protein. If you have dietary restrictions or prefer a lighter pasta sauce, you can adjust the recipe to suit your needs. Coconut milk can be used as a dairy-free alternative, or you can use half and half to make a light sauce.


2 Tbsp. extra virgin olive oil


Fresh garlic

Tomato paste

Tomato puree Heavy Cream

Parmesan cheese


Heat olive oil on medium heat in a large skillet or pan.

Cook chopped onions until translucent. Stir frequently to prevent the onions from burning.

Mix in tomato paste and tomato purée. Mix in salt and stir until the sauce comes to a boil.

Reduce heat to medium-low, and simmer for 15 min.

Mix cream, half-and-half, and stir until combined. Finally, add the parmesan cheese.

Let the sauce simmer for a while, and then set the sauce aside until you’re ready to serve.

Add cooked pasta to the skillet. Stir well until all is well combined. Reserve 1/4 cup pasta water for later use. To taste, you can add more parmesan cheese and sprinkle with chili flakes or parsley.

Extra tips:

  • Low heat is best as the cream will split if you boil it.
  • To neutralize the acidity of your sauce, you can add 1 teaspoon of sugar.
  • If you don’t want to use the entire pink sauce, it can be stored in the refrigerator for a few days.

Creamy vegan pink spaghetti

This pink pasta recipe, which only 7 ingredients, is great for a family meal or a fun dinner option for fussy children. The stars of this show are cashews and beetroot. Beetroot is a great source of vitamin C and potassium. They are low in calories. Cashews are a great source of protein, as well as vitamin K, magnesium and zinc.



  • The beets will need to be prepared in advance. They can be steamed for 18 minutes, or until the skin falls off.
  • Cashews will make the sauce creamy. However, you need to soak them beforehand if you want a smooth texture. Pour boiling water over the cashews, and let them soak for at least 2 hours. You can also boil them for 15 minutes if you don’t have the time.

1 cooked beet

1 cup cashews

2 Garlic cloves

1 Teaspoon salt

2 Tablespoons nutritional yeast (if desired a cheesy taste)

3/4 cup water


Blend the cashews and beets with the water, garlic, salt and nutritional yeast at maximum speed for 1 minute or until the mixture becomes creamy and smooth. You can stop to scrape the edges with a spoon, and then re-blend. Blend the cashews and beets with the water, garlic and salt at maximum speed for 1 minute or until the mixture becomes creamy and smooth. Blend again, stopping to scrape the sides of the container using a spoon.

Mix the sauce with the pasta after you have cooked it. Stir the mixture on medium heat until everything is well combined.

Serve with crumbled vegan cheese feta cheese and sprinkle fresh dill.

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