This Pasta with Ricotta Beet Sauce is perfect for Valentine’s Day, Galentine’s Day, or any time you need a creamy pink pasta in your life!
- 175 g (about 3 small) red beets, with ends trimmed
- 1 tsp olive oil – OR – avocado oil
- 122 g (about 1/2 cup) whole milk ricotta cheese
- 2 tbsp garlic-infused olive oil (may sub for 2 tbsp olive oil + 2 cloves minced garlic)
- 2 tbsp lemon juice, zest reserved
- 1 tbsp fresh dill
- 1 tsp horseradish cream
- 1/2 tsp Kosher salt
- 1/4 tsp cracked black pepper
- 16 oz pasta of your choice (may use gluten-free if preferred – I utilized classic spaghetti for the nutrition summary)
- 2 oz (56 g) goat cheese, crumbled (may sub for crumbled feta cheese if preferred)
- Optional: additional fresh dill and cracked pepper to top
Roasting the beets:
- Preheat oven to 425 degrees F / 220 C and reserve a baking sheet to the side.
- Scrub the beets under cool water with a vegetable brush to remove dirt, pat dry, and trim the ends off.
- Coat the beets in a thin layer of olive oil or avocado oil, rubbing the oil across the beets by hand until they are lightly coated.
- Wrap each beet individually in tin foil and transfer to the reserved baking sheet. If you prefer not to use tin foil, you can transfer the oiled beets to a dutch oven with a lid rather than baking them on a baking sheet.
- Roast for 40-60 minutes or until a toothpick is easily inserted into the flesh of the beet when unwrapped. Reserve beets to the side to cool slightly.
- Once beets have cooled enough that you can safely touch them by hand, remove the foil (if used) and remove their skins. The skin should come off easily now that they have been roasted, but if you find that they need a bit of help, I like to run them under cool water while I push the skins off. It’s important that you remove all of the rough skin because it’s not pleasant to eat.
For the ricotta beet sauce:
- Roughly chop the beets into quarters and add to your food processor fitted with a blending blade, along with the ricotta cheese, garlic-infused olive oil (or olive oil + minced garlic cloves), lemon juice, dill, horseradish cream, salt, and pepper.
- Blitz the ingredients on low to combine, then slowly increase the speed, blending until the sauce is smooth and creamy. You may need to pause blending to scrape the bowl down once in order to combine fully. Taste for salt and pepper and adjust if needed. Reserve to the side until your pasta is finished cooking.
Pasta + assembly:
- Cook pasta according to package directions. Reserve about 8 oz /1 cup of pasta water, then drain the remaining water and return pasta to the pot. Pour ricotta beet sauce into the drained pasta and use a pasta spoon to toss and combine the sauce evenly. Pour in small amounts of the reserved pasta water to help the sauce combine, as needed.
- You can dress the entire pasta dish in crumbled goat cheese (or feta cheese, if preferred) or dress each bowl individually. I love to finish each portion with a sprinkle of the reserved lemon zest, some fresh dill, and a sprinkle of cracked black pepper.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
I utilized classic spaghetti pasta for the nutrition summary
- Serving Size: 1 serving
- Calories: 387
- Sugar: 6 g
- Sodium: 193 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 18 mg
Keywords: beets, pasta, ricotta, goat cheese, feta cheese, dill