Beet Pasta with Ricotta

This pasta is definitely a showstopper, getting its amazing color from pureed roasted beets. I love cooking with root vegetables in winter when the cold has everyone craving a hearty meal, and this dish is certainly that.

After roasting the beets, they get combined with toasted walnuts and sun-dried tomatoes, making a beet pesto of sorts. Quickly toss with spaghetti, top with a dollop of ricotta cheese, a drizzle of olive oil, and sprinkle with red pepper flakes for a delicious meal.

While I wish I could take credit for this delicious recipe, all credit goes to Martha Stewart, but it’s too good not to share!

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Beet Pasta with Ricotta

  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour, 45 minutes

Ingredients

Scale
  • 1 lb red beets, trimmed and scrubbed
  • 1/4 cup olive oil, plus more for drizzling
  • Coarse salt
  • 1/2 cup roasted walnuts
  • 1 tablespoon chopped sun dried tomatoes
  • Red pepper flakes
  • 12 oz spaghetti
  • 1/2 cup fresh ricotta

Instructions

  • Preheat the oven to 425˚F. 
  • Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, about 1 hour. Peel and roughly chop once cool. 
  • Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and a pinch of red pepper flakes. You are essentially making a beet/walnut pesto, so look for a pesto like consistency. 
  • Cook pasta in salted water according to package directions. Drain, reserving 1 cup of pasta water, and return to pot. 
  • Toss pasta with beet mixture, adding pasta water as necessary until creamy. 
  • Serve with ricotta, a drizzle of oil, and red pepper flakes. 

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