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–+ servings

Roasted Beet Pasta

5 from 1 vote
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 12 oz rigatoni, or pasta of choice
  • 2 small raw beets or 1 large, about 1 cup cubed pieces
  • 1/4 cup raw cashews, or sub 1/4 cup feta cheese
  • 1/2 cup ricotta or cottage cheese
  • 1/2-3/4 cups reserved pasta water
  • 1-2 tbsp lemon juice
  • 1 clove garlic
  • 1 tsp olive oil, plus more to roast the beets
  • 1/2 tsp salt, plus more to roast the beets

Top with

  • 1/3 cup chopped pistachios or walnuts
  • Crumbled feta or goat cheese
  • Fresh mint or basil

Directions

  1. Preheat the oven to 375 F
  2. Peel and dice the beets into 1 inch pieces, you'll need about 1 cup cubed pieces. Add them to a baking tray and drizzle with olive oil and a pinch of salt
  3. Roast the beets for about 30-35 minutes, they don't need to be completely soft
  4. While they're cooking, cook your pasta as instructed on package and reserve 1 cup of pasta water before draining. I like to cook my pasta al dente for best results
  5. Once the beets are ready, add them to a blender with 1/2 cup pasta water, the cashews, ricotta, 1/2 tsp salt, lemon juice, 1 tsp of olive oil and garlic. Blend until smooth. Taste and adjust salt if needed. Add more water as needed to thin out the sauce.
  6. Heat a large pan or pot over medium/low heat and pour in the beet sauce. Cook for about 1 minute
  7. Lower the flame and add in the pasta. Stir well until all of the pasta is coated. If preparing ahead, I suggest mixing the pasta into the sauce right before serving for best results. If reheating, you may need to add a little extra water or milk to the thin out the sauce.
  8. Serve warm topped with chopped nuts, fresh herbs and crumbled feta cheese.