Creamy Beet Rigatoni
Very easy
Marcy
Marcy

Creamy Beet Rigatoni

6 minutesPrep time

10 minutesCook time

536 cal.Per serving

Ingredients for 1

Beets (cooked)

1/2 cup

Beets (cooked)

Ricotta cheese

1/4 cup

Ricotta cheese

Parmesan (grated)

2 tbsp

Parmesan (grated)

Garlic

1/4 clove

Garlic

Lemon

1/4

Lemon

Pasta (rigatoni)

2.5 oz

Pasta (rigatoni)

Utensils

Blender, Food processor, Stovetop, Pot (small)

recipe

  • Step 1
    In a pot of boiling, salted water, cook the pasta according to package instructions. Before straining, reserve a ladle of cooking water & set aside.
  • Step 2
    In a food processor or blender, add garlic, cooked beets, ricotta, parmesan cheese, lemon juice, a pinch of salt, 1 tbsp of olive oil per serving & a splash of the reserved pasta water (about 1-2 tbsp per serving). Blend it all together until completely smooth. Taste & adjust the ingredients to your liking.
  • Step 3
    Pour the beet sauce over the cooked pasta & mix to coat well. Serve with dollops of ricotta on top if you wish! Enjoy!

Recipe tip

For fresh beets, clean them & drizzle with olive oil. Season with a bit of salt & wrap each individually in foil. Arrange each one on a sheet tray & roast in the oven at 400°F for about 45 min or until fork tender. Remove from the oven & cool. Gently remove the skins, then follow the rest of recipe!