Pink Pasta

5 from 37 votes

This bright pink pasta is made with steamed beets, giving it a beautiful hue and an earthy, cheesy flavor with added parmesan and ricotta.

Course Entree, Pastas

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 314kcal

Author Yumna Jawad

Equipment

Ingredients

1 pound spaghetti
2 large steamed beets
½ cup whole-milk ricotta
¼ cup Greek yogurt
¼ cup shaved parmesan cheese
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
Meanwhile, place the beets, ricotta, Greek yogurt, parmesan cheese, olive oil, garlic powder, salt and pepper in a small blender and blend until smooth and creamy, about 1 minute.
Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately.

Notes

Storage: First cool any leftover pasta to room temperature, then transfer it to an airtight container and place in the refrigerator. It will last about four days in the refrigerator. To reheat, microwave on high in 30-second increments until warmed through. You can also reheat it on the stovetop. Place the pasta in a medium saucepan over low heat along with a splash of milk or water and heat gently, stirring occasionally, until warmed through.

Nutrition