Creamy Roasted Beet Pasta
Roasted beets and garlic blended with ricotta, lemon, and pasta water into a silky pink sauce, tossed with fettuccine and finished with crushed walnuts, Parmesan, basil, and parsley.
Equipment
- Blender for the beet-ricotta sauce
Ingredients
For roasting
- 2 medium beets about 1 lb, peeled and cut into 1-inch cubes
- 1 head garlic
- 3 tablespoons olive oil divided
- salt to taste
For the sauce and pasta
- 12 oz fettuccine
- 1/2 cup whole-milk ricotta
- 1 lemon juice and zest
- 1/2 cup pasta water plus more as needed
- black pepper freshly ground, to taste
For serving
- 1/3 cup walnuts toasted and crushed
- 1/3 cup Parmesan cheese shaved
- 1/4 cup fresh basil leaves torn
- 2 tablespoons fresh parsley chopped
- extra virgin olive oil for drizzling
Instructions
Roast the beets and garlic
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss beet cubes with 1 tbsp olive oil and salt. Spread on the baking sheet.
- Cut the top off the garlic head, drizzle with a little olive oil, wrap in foil, and place on the sheet alongside the beets.
- Roast for 35 to 40 minutes until beets are fork-tender. Cool slightly.
Make the sauce and pasta
- Cook fettuccine in well-salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- Squeeze roasted garlic cloves into a blender. Add beets, ricotta, remaining olive oil, lemon juice, lemon zest, and 1/4 cup pasta water. Blend until smooth. Season with salt and pepper.
Finish and serve
- Warm the beet sauce in a wide pan over medium-low heat for 2 to 3 minutes.
- Add drained pasta and toss, adding pasta water a few tablespoons at a time until glossy and well coated.
- Serve topped with crushed walnuts, Parmesan, basil, parsley, and a drizzle of olive oil.
Notes
Add pasta water gradually to reach a silky, clingy consistency.
Roasted beets and garlic can be made up to 2 days ahead and stored in the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of pasta water to loosen the sauce.
For a vegan version, swap ricotta for blended soaked cashews and use nutritional yeast instead of Parmesan.
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