Print

Pink Pasta with Beet and Ricotta Sauce Recipe

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.

Ingredients

Scale

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