Creamy, vibrant, and packed with glow-boosting goodness—this Pink Pasta is as nourishing as it is stunning! Roasted beets, ricotta, and Parmesan create a silky-smooth sauce, perfectly coating your favorite pasta for a dish that’s rich in antioxidants and flavor. Topped with crunchy pistachios, fresh mint, and a drizzle of honey, it’s the perfect balance of savory and sweet.
Ingredients (serves 4)
450g pasta of your choice
2 medium beets (about 300g)
2 tbsp (30ml) olive oil
2 garlic cloves
1 cup (240g) ricotta cheese (whole milk)
1/4 cup (25g) grated Parmesan cheese
Zest and juice of 1 lemon
Salt & pepper to taste
1/4 cup (60ml) reserved pasta water
Optional: Crushed pistachios, fresh mint and honey for topping
Method
Roast the beets and garlic – Preheat the oven to 400°F (200°C). Wash and peel the beets, cut into cubes and drizzle with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet with the garlic cloves and roast for 35-40 minutes until beets are tender, and garlic is soft.
Cook pasta – While the beets roast, cook the pasta in salted boiling water according to package directions. Drain and reserve 1/4 cup of pasta water.
Prepare beet sauce – Blend the roasted beets and garlic with 1 cup (240g) of ricotta cheese, 1/4 cup (60ml) pasta water, lemon juice, parmesan cheese and a pinch of salt and pepper until smooth.
Combine pasta and sauce – In a bowl, add pasta and beet sauce and stir to combine, adding more pasta water if needed to reach a creamy consistency.
Finish the dish – Top with crushed pistachios, fresh mint, and a drizzle of honey. Season with more salt and pepper to taste.
Nutrition Information (per serving)
Calories: 425
Protein: 15g
Carbohydrates: 55g
Fat: 14g
Fibre: 6g
