Cook the Beetroot
- 1
Wash and peel the beetroot.
- 2
Cut it into quarters.
- 3
Place it in a saucepan.
- 4
Add enough water to just cover the beetroot.
- 5
Bring to a boil, then reduce heat and simmer for 15–20 min, or until the beetroot is tender.
20 min
Beetroot Pasta
30 min·89 Views
A rich and creamy pasta dish coated in a homemade beet sauce. It’s got a beautiful natural sweetness and a smooth, comforting texture that totally transforms your standard pasta night.
Allergens
Halal
3,511kcal
6 Portions · 1,900 g
Protein
130 g
Carbohydrates
435 g
Fat
131 g
Fiber
34 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Beetroot1
- Ricotta200 grams
- Salt1 teaspoon
- Black Pepper½ teaspoon
- Pistachio50 grams
- Pine Nut10 grams
- Walnuts5
- Nutmeg3 grams
- Parmigiano Reggiano50 grams
- Basil1 handful
- Garlic Cloves3
- Olive Oil35 milliliters
- Lemon Juice2 tablespoons
- Pasta600 grams
Cook the Pasta
- 6
Fill a large pot with water and place it on the stove.
- 7
Salt the water.
- 8
Once the water starts boiling, add 600g of your preferred pasta.
- 9
Cook according to the package instructions until al dente.
Mix the beet sauce:
- 10
Add the cooked beetroot, 200 g ricotta, 1 tsp salt, 1/2 tsp black pepper, 3 garlic cloves, 50 grams pistachio, 10 g pine nuts, 5 walnuts, 3 grams nutmeg, 50 g parmesan, 35 ml olive oil, handful of fresh basil leaves, and 2 tbsp lemon juice to a blender.
- 11
Blend until smooth and creamy.
- 12
If the sauce is too thick, add some of the boiling pasta water to thin it out.
Drain and serve:
- 13
Drain the cooked pasta, reserving a little pasta water.
- 14
Place pasta back into the pot.
- 15
Stir in the creamy beet sauce, adding a bit of the reserved pasta water if needed to achieve desired consistency.
- 16
Plate immediately and garnish with extra Parmesan cheese, if desired.
Recommended recipes
Can't Decide What to Cook?
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.