Beet Whole Grain Pasta with Ricotta

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
  • salt

Place the beets into a food processor or blender

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add the sun dried tomatoes, walnuts, salt and red-pepper flakes plus a drizzle of olive oil.

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Blend until smooth

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Grab some whole grain spaghetti

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and boil them in salty water based on package instructions. Drain and reserve 1/4 cup of the water

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the return pasta to pot, add the beetroot cream, stir and add the water as needed, until creamy

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Serve with a scoop of ricotta, a light drizzle of olive oil and some red-pepper flakes for an extra kick!

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About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.