Pink Beet Pasta with Ricotta and Parmesan Recipe
A vibrant and creamy Pink Pasta recipe featuring spaghetti tossed in a smooth blend of steamed beets, ricotta, Greek yogurt, and parmesan cheese. This colorful dish combines healthy ingredients with simple preparation, resulting in a delicious and visually stunning meal perfect for any occasion.
- Author: Sana
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Pasta
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
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Cover to keep warm.
- Prepare Sauce: While the pasta is cooking, place the steamed beets, whole-milk ricotta, Greek yogurt, shaved parmesan cheese, olive oil, garlic powder, salt, and black pepper into a small blender. Blend until the mixture is smooth and creamy, about 1 minute.
- Toss Pasta with Sauce: Pour the blended pink beet sauce over the cooked pasta. Toss well to combine, gradually adding the reserved pasta water as needed to achieve your preferred sauce consistency.
- Serve: Serve the vibrant pink pasta immediately while warm for the best flavor and texture.
Notes
- Steamed beets can be prepared ahead of time to save cooking time.
- Use fresh parmesan cheese for the best flavor.
- Adjust garlic powder and salt to your taste preference.
- For a vegan version, substitute ricotta and Greek yogurt with plant-based alternatives.
- Reserve pasta water is key to adjusting the sauce consistency; add gradually.
Keywords: Pink pasta, beet pasta, creamy beet sauce, vegetarian pasta, spaghetti with beet sauce, healthy pasta recipe