Power of Pink 2013 Roundup and Winner

I hope everyone had a great October and had a chance to think pink and spread the word about breast cancer awareness. A huge thanks to everyone who participated in my 6th Annual Power of Pink Challenge!

Power of Pink

Check out what everyone made this year:

Pumps and Iron made Roasted Beet Hummus

Pineapple & Coconut made Pomegranate Coconut Mousse

The Healthy Collective made Frozen Yogurt Raspberry Cups

Jo and Sue made Beet Wraps With Cranberry Garlic Cream Cheese Spread

My Kitchen Odyssey made Beetroot Chutney

supergolden bakes made Vanilla Cake with Berry Italian Buttercream

Passionate about Baking made Plum Ice Cream

And last, but not least, I made quite a few pink recipes this year:

Strawberry Margarita Pie
Strawberry Margarita Pie

Brownies with Raspberry Frosting
Brownies with Raspberry Frosting

Roasted Beet and Garlic Pasta
Roasted Beet and Garlic Pasta

Strawberry Blonde Cookies-n-Cream Ice Cream
Strawberry Blonde Cookies-n-Cream Ice Cream

Berry Cupcakes
Berry Cupcakes

Frosted Strawberry Sugar Cookies
Frosted Strawberry Sugar Cookies

And finally, on to the good stuff – the giveaway. As I mentioned in my announcement for this year’s Power of Pink Challenge, each participant is entered to win a $100 donation to the charity of their choice. Using Random.org, I selected a winner for this giveaway.

Congrats to Jo and Sue who have been participating in the Power of Pink Challenge for a few years now!! Please

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7 Responses to “Roasted Beet and Garlic Pasta”

  1. #
    ErinsFoodFiles — October 8, 2013 at 12:39 pm

    Stunning color!!

    • beantownbaker — October 8th, 2013 @ 7:06 pm

      It just makes me smile 🙂

  2. #
    Nutmeg Nanny — October 10, 2013 at 8:36 pm

    Oh gosh, I love this recipe! So creative 🙂

  3. #
    Tanja Simone — October 21, 2013 at 11:07 am

    We’re making this for dinner tomorrow, sounds perfect! And what a great way to contribute to Breast Cancer Awareness month. Keep it up!
    Snowy hello’s from Oslo, Norway/ Tanja Simone, http://somekindashuffle.wordpress.com

    • beantownbaker — October 23rd, 2013 @ 12:27 am

      Thanks! I hope you enjoyed the pasta.

  4. #
    Elle A. — March 4, 2014 at 10:58 pm

    I made this tonight and it was truly one of the worse things I’ve made; the sauce was really chunky and dry, and stuck in my throat every time I took a bite, and the garlic made it even drier. I would not recommend this to anyone.

  5. #
    Pam — February 25, 2015 at 7:55 pm

    This is very good. Leaving some of the pasta water is important, as well as adding the olive oil. Grating the beet into the pasta made a gorgeous colored magenta. Eating pasta right away prevents drying out. An optional addition could be adding a can of coconut milk to make a pink saucy dish. Topped with nuts and cheese, yes!

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