Pink Pasta with Beet and Ricotta Sauce Recipe

Introduction

This Pink Pasta recipe is a vibrant and creamy dish featuring a unique sauce made from beets and ricotta. It’s a colorful twist on traditional pasta that is both comforting and visually stunning, perfect for a weeknight meal or entertaining guests.

Ingredients

• 1 pound spaghetti
• 2 large steamed beets
• ½ cup whole-milk ricotta
• ¼ cup Greek yogurt
• ¼ cup shaved parmesan cheese
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: Bring a large pot of heavily salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta and return it to the pot, keeping it covered to stay warm.
2. Step 2: While the pasta cooks, place the steamed beets, ricotta, Greek yogurt, parmesan cheese, olive oil, garlic powder, salt, and black pepper into a blender. Blend until smooth and creamy, about 1 minute.
3. Step 3: Pour the beet sauce over the cooked pasta and toss well to combine. Gradually add reserved pasta water as needed to reach your desired sauce consistency.
4. Step 4: Serve the pasta immediately for the best flavor and texture.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice or a sprinkle of fresh herbs like basil or parsley.
• If you prefer a vegan version, substitute ricotta and Greek yogurt with plant-based alternatives and use nutritional yeast instead of parmesan.
• Roast the beets instead of steaming for a deeper, sweeter flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or pasta water to loosen the sauce, avoiding the microwave to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of fresh steamed beets?

Yes, canned beets can be used as a convenient alternative. Drain them well before blending to prevent the sauce from becoming too watery.

How can I prepare this dish ahead of time?

You can prepare the beet sauce a day ahead and store it in the refrigerator. Cook the pasta fresh when ready to serve and combine just before eating for the best texture.

Pink Pasta with Beet and Ricotta Sauce Recipe

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★★★★★

4.7 from 493 reviews

This vibrant Pink Pasta recipe combines tender spaghetti with a creamy, smooth sauce made from steamed beets, ricotta, Greek yogurt, and parmesan cheese, offering a visually stunning and flavorful meal that’s both comforting and nutritious.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound spaghetti
• Salt, for pasta water (approximately 1 tablespoon)

Sauce

• 2 large steamed beets
• ½ cup whole-milk ricotta
• ¼ cup Greek yogurt
• ¼ cup shaved parmesan cheese
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
2. Prepare Sauce: While the pasta cooks, add the steamed beets, whole-milk ricotta, Greek yogurt, shaved parmesan, olive oil, garlic powder, salt, and black pepper to a blender. Blend on high for about one minute until the mixture becomes smooth and creamy.
3. Combine Pasta and Sauce: Return the drained pasta to the pot. Pour the beet sauce over the pasta and toss thoroughly to coat. Gradually add the reserved pasta water, a little at a time, until you reach your preferred sauce consistency.
4. Serve: Serve the pink pasta immediately for the best flavor and texture.

Notes

• Steamed beets can be prepared ahead or purchased pre-cooked for convenience.
• Adjust the amount of pasta water to control the sauce thickness.
• For a vegan version, substitute ricotta and yogurt with plant-based alternatives and use nutritional yeast instead of parmesan.
• This dish pairs well with a fresh green salad or crusty bread.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: pink pasta, beet pasta, creamy beet sauce, spaghetti recipe, easy pasta dinner, healthy pasta, Italian pasta