This creamy pink pasta in so delish, dreamy and ready in 30 minutes 💗🍝 it’s made with roasted beets, creamy ricotta and fresh lemon. It’s the perfect spring pasta! I hope you love it as much as me.
PS: I took the shortcut route by buying already roasted beets. Made my life 2000 times easier. But if you want to roast your own, go for it!
Creamy Pink Pasta (Serves 4)
1 cup roasted beets, sliced (I bought them roasted already)
1 cup creamy ricotta cheese (whole milk)
4 cloves garlic, chopped
1 shallot, chopped
2 tbsp olive oil
1/2 cup parmesan, grated (and more for topping)
1/4 cup chicken bone broth (or any broth. You can also do half cream too for a richer flavor if you wish)
1/2 lemon, juiced
2 tbsp butter
Salt and pepper
1 box of pasta (I used @barillaus Pipette)
1/4 Cup reserved Pasta water
Generously salt water for pasta. Add pasta when boiling.
Prepare ingredients. Chop shallots and garlic. Grate parmesan. Chop roasted beets (I bought pre roasted ones to save a ton of time and mess). Set aside.
Heat olive oil in a pan on medium-low. Add in garlic and shallots. Mix and lightly season with salt and pepper. Let sauté for 3-4 minutes until cooked and fragrant (do not burn). Remove from heat.
In a blender, add garlic / shallots in oil, ricotta cheese, parmesan cheese, beets, lemon juice, broth, salt and pepper.
By this time, the pasta will be just about done. Remove some pasta water and add to the blender. Blend well! It should be creamy!
Strain pasta and toss with the sauce (and a little more pasta water if needed). Add more parmesan and mix. Toss with butter and serve more grated cheese and fresh lemon.
Enjoy!
Check out a video of this recipe over on Instagram here.
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