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Ingredients
Scale
- 8 ounces uncooked pasta
- ¾ pound cooked beetroots
- ½ pound ricotta cheese
- 1 garlic clove, sliced
- ½ cup vegetable broth
- A handful of fresh parsley, roughly chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Boil salted water and cook pasta until al dente; reserve pasta water before draining.
- Blend cooked beetroots, ricotta, garlic, vegetable broth, salt, and pepper until smooth.
- Combine drained pasta with beet sauce, adjusting consistency with reserved pasta water if needed.
- Stir in chopped parsley and serve with optional ricotta topping and extra seasoning.
Notes
Ensure beetroots are well-cooked for a creamy sauce.
Adjust garlic according to preference for flavor intensity.
Reserve enough pasta water for the best sauce consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling, Blending
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
- Cholesterol: 20