The creamy beet and ricotta pasta is a recipe inspired by my daughter who made it because she was very attracted to it after seeing it on Instagram. Could it be for the beautiful color that resembles fuchsia more than red? It’s true that appearance matters, as they say, but when you try it, I’m sure you won’t be disappointed, rather 🙂 fully satisfied.
This recipe is also suitable for picky children.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz pasta
- 7 oz ricotta
- 7 oz beetroot
Tools
- Immersion Blender
- Pot
- Oven
- Parchment Paper
Preparation
Wash the beetroot well, peel it with a knife, and cut it into pieces.
Cook the beetroot in the oven for about half an hour and check with a fork. If it pierces easily, it means it’s ready; otherwise, continue cooking.
Meanwhile, bring a pot of abundant water to a boil on the stovetop. Cook the pasta for about nine minutes.
Then drain the pasta and put it back in the pot. Reserve a ladle of cooking water to use for the beetroot and ricotta cream.
Pour the cooked beetroot, ricotta, and reserved cooking water into the immersion blender cup.
Blend until you get a smooth cream, about five to six minutes.
Pour over the pasta and mix. The colorful cream will not only give your dish a beautiful appearance but you will also appreciate the delicious taste of the creamy beet and ricotta pasta.
Creamy Beet and Ricotta Pasta Recipe
Tips:
Use fusilli because their shape allows for good absorption of the ricotta and beet cream.
Pay attention to the pasta cooking time. Follow the cooking times indicated on the package and perhaps a few minutes less.
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