Beet Whole Grain Pasta with Ricotta
Recently I’ve been into pasta. Yes, I know this might come as a surprise to you as I am generally not a big pasta eater. I like risotto, I LOVE pizza, I can’t go thought the day without my morning cup of strong expresso, but when it comes to pasta I am much less of the Italian stereotype.
However, the past weeks I have been eating lots of spaghetti! Just the other night I made myself linguine with tuna and caper sauce, and today…oh well today.. I tried a completely new dish! This healthy whole grain spaghetti are dressed with a cream of roasted beetroot, walnuts and sun-dried tomatoes, finished off with a scoop of fresh homemade ricotta!
Here is the recipe!
Ingredients (serves 2):
- 150 gr of whole grain spaghetti
- 1/2 cup fresh ricotta cheese
- 200 gr roasted beets, sliced
- 1/4 cup roasted walnuts
- 1 tbsp chopped sun-dried tomatoes
- 1 tbsp extra virgin olive oil
- red-pepper flakes
Place the beets into a food processor or blender
add the sun dried tomatoes, walnuts, salt and red-pepper flakes plus a drizzle of olive oil.
Blend until smooth
Grab some whole grain spaghetti
and boil them in salty water based on package instructions. Drain and reserve 1/4 cup of the water
the return pasta to pot, add the beetroot cream, stir and add the water as needed, until creamy
Serve with a scoop of ricotta, a light drizzle of olive oil and some red-pepper flakes for an extra kick!