Creamy Beet Rigatoni

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Our hearts beet for this creamy rigatoni dish, ready in minutes!

Very easy

6 minutes

Prep time

10 minutes

Cook time

536 cal.

Per serving



Blender, Food processor, Stovetop, Pot (small)


Pasta (rigatoni)

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.

Beets (cooked)
Ricotta cheese
Parmesan (grated)
Olive oil

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 tipMarcy

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!

- Marcy, Food Editor

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy536 cal.
Fat21 g
Carbohydrates66 g
Protein22 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Creamy Beet Rigatoni" contains 536 Energy, 21 g of Fat, 66 g of Carbohydrates, 22 g of Protein, 5 g of Fiber.

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Creamy Beet Rigatoni