Description
This vibrant and creamy Pink Pasta recipe combines tender spaghetti with a luscious sauce made from steamed beets, ricotta, Greek yogurt, and parmesan. The sauce is blended until smooth, creating a visually stunning and flavorful dish that is perfect for a quick yet impressive meal.
Ingredients
Pasta
- 1 pound spaghetti
Sauce
- 2 large steamed beets
- ½ cup whole-milk ricotta
- ¼ cup Greek yogurt
- ¼ cup shaved parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the spaghetti until al dente according to the package directions. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot, keeping it covered to stay warm.
- Prepare the Sauce: While the pasta cooks, place the steamed beets, ricotta, Greek yogurt, parmesan cheese, olive oil, garlic powder, salt, and black pepper into a small blender. Blend until the mixture is smooth and creamy, about 1 minute.
- Combine and Serve: Pour the pink sauce over the hot pasta and toss thoroughly to combine. Add reserved pasta water gradually to reach your desired sauce consistency. Serve immediately for best flavor and texture.
Notes
- You can steam the beets yourself by wrapping them in foil and roasting or boiling until tender if you do not have pre-steamed beets.
- Adjust the amount of pasta water to control the thickness of the sauce.
- This recipe is best enjoyed fresh but can be refrigerated for up to 2 days.
- Use freshly grated parmesan for richer flavor if preferred.
- Substitute Greek yogurt with sour cream for a slightly different tang.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
