Beet Ricotta Cheese Pasta

Earthy. Creamy. Unexpectedly luxurious.

This isn’t your typical pasta night. Roasted beets blend with creamy ricotta and a squeeze of lemon to create a sauce that’s rich, tangy, and vibrantly pink. Toss it with your favorite pasta and finish with whipped ricotta, crushed pistachios, and fresh mint for a dinner that feels just a little more special — whether it's a weeknight indulgence or a celebration of love on a plate.

Beet Ricotta Cheese Pasta

RECIPE TYPE: Lunch/Dinner | DIETARY INFO: Vegetarian
PREP TIME: 15 min | COOK TIME: 40 min | TOTAL TIME: 55 min

INGREDIENTS:

1 lb pasta of choice
1 lb beets (about 4 small/medium)
2 tbsp olive oil
1 shallot, unpeeled
4 garlic cloves, unpeeled
2 cups whole milk ricotta cheese, divided
½ cup Parmesan cheese
1 lemon, zested and juiced
¼ tsp nutmeg
½ tsp salt
Pepper, to taste
½–¾ cup reserved pasta water

Toppings:

• Whipped ricotta

• Crushed pistachios

• Fresh mint leaves

• Olive oil

• Flaky sea salt

INSTRUCTIONS:

1. Preheat oven to 400°F. Wash and oil beets, wrap in foil. Roast beets, garlic, and shallot for 35–40 minutes.

2. Cook pasta in salted water. Reserve ¾ cup pasta water.

3. Peel roasted beets, garlic, and shallot. Blend with 1 cup ricotta, ⅓ cup pasta water, lemon juice, Parmesan, nutmeg, salt, and pepper until smooth.

4. Warm sauce in a pan, adding more pasta water if needed. Toss with pasta until coated.

5. Blend remaining ricotta with lemon zest until whipped.

6. Serve pasta topped with whipped ricotta, pistachios, mint, olive oil, and flaky salt.

(Originally spotted on @cherylshealthylife— and too divine not to re-share.)