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Creamy Pink Beetroot & Ricotta Pasta

A stunning, vibrant pink pasta dish made with roasted beets and creamy ricotta. Savory, slightly sweet, and perfect for a romantic dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Roasting Time (Optional) 45 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Italian, Modern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1 lb spaghetti or linguine
  • 4 quarts water for boiling
  • 2 tbsp salt for water
Pink Sauce
  • 2 medium beets roasted and peeled (or pre-cooked)
  • 1 cup ricotta cheese whole milk
  • 2 cloves garlic roasted or sautéed
  • 0.5 cup parmesan cheese grated, plus more for garnish
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp olive oil
  • 0.5 tsp black pepper freshly cracked
  • 0.5 cup pasta water reserved from boiling pot
Garnish
  • 4 sprigs fresh basil
  • 0.25 cup parmesan cheese grated

Equipment

  • Large pot
  • Blender or food processor
  • Baking sheet (if roasting)
  • Tongs

Method
 

  1. If using raw beets: Preheat oven to 400°F (200°C). Wrap washed beets in foil with oil and salt. Roast for 45-60 mins until tender. Peel and chop.
  2. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions.
  3. While pasta cooks, combine chopped beets, ricotta, garlic, parmesan, lemon juice, olive oil, and pepper in a blender.
  4. Blend on high until completely smooth and creamy vibrant pink. If too thick, wait for pasta water.
  5. Before draining pasta, reserve 1 cup of starchy pasta water. Drain pasta.
  6. Return pasta to the pot over low heat. Pour the pink sauce over the noodles.
  7. Add a splash (about 1/4 cup) of reserved pasta water and toss vigorously with tongs until the sauce coats the pasta silkily.
  8. Taste and add salt or more lemon juice if needed.
  9. Serve immediately topped with a mound of extra parmesan cheese, cracked black pepper, and a fresh basil leaf.

Notes

Using pre-cooked vacuum-sealed beets saves about an hour of prep time. Do not use pickled beets as the vinegar flavor is too strong.