Description
Create a romantic dinner with our Valentine’s Day Pasta with Beetroot Pink Sauce. This easy-to-follow, step-by-step recipe guarantees the best flavor for your special celebration.
Ingredients
- 2 medium beetroots (about 1 lb / 450g), fresh or pre-cooked
- 1 tbsp olive oil, plus more for garnish
- 1 small shallot or 1/4 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup whole milk ricotta cheese
- 2 tbsp fresh lemon juice, or to taste
- Salt and freshly ground black pepper, to taste
- 6 oz (170g) pasta of choice (rigatoni, penne, fettuccine suggested)
- 1/2 cup reserved pasta water, or more as needed
- Freshly grated Parmesan cheese, for garnish (optional)
- Toasted pine nuts or walnuts, for garnish (optional)
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- 1. Prep the Beetroot: If using fresh beets, scrub clean, trim ends. Roast whole with olive oil, salt, and pepper at 400°F (200°C) for 45-60 min until tender. Cool, then peel. If pre-cooked, pat dry and chunk.
- 2. Sauté Aromatics: In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté chopped shallot/onion and minced garlic for 3-5 minutes until softened and fragrant.
- 3. Blend the Sauce: Transfer cooked beetroot, sautéed aromatics, ricotta, lemon juice, and 1/4 cup hot pasta water to a blender. Blend until smooth and creamy. Season with salt and pepper. Adjust lemon/salt to taste.
- 4. Cook the Pasta: Cook pasta in well-salted boiling water according to package directions until al dente. Reserve at least 1 cup of starchy pasta water, then drain.
- 5. Combine & Toss: Return drained pasta to the skillet. Pour in the pink beetroot sauce. Toss gently to coat. If too thick, add reserved pasta water, tablespoon by tablespoon, until desired consistency. Toss over low heat for 1 minute.
- 6. Serve & Garnish: Plate immediately. Garnish with Parmesan, toasted nuts, fresh herbs, and a drizzle of olive oil. Serve hot.
- Prep Time: 15 mins
- Cook Time: 45 mins