Elevate your pasta game with this beet and ricotta rigatoni. It’s simple, tasty, and visually stunning.
Ingredients
Main Ingredients
- 2piecebeets
- 1head garlic
- 1cupricotta
- 1cuppecorino
- 1cuppasta water
- 1splash of lemon juice
- 1olive oil
- 1salt to taste
- 1cooked rigatoni
- 1extra pecorino for garnish
- 1crushed pistachios for garnish
How to make Beet and Ricotta Rigatoni
Preparation
Bake the beets and garlic at 400°F (200°C) until tender, about 45 minutes.
Peel the beets and blend them with the roasted garlic, ricotta, pecorino, lemon juice, olive oil, salt, and pasta water. Add more pasta water if the sauce is too thick.
Toss the creamy blend with cooked rigatoni.
Plate with extra pecorino and a sprinkle of crushed pistachios for added crunch.
Tips & Tricks
Ensure the beets are tender before blending for a smoother sauce.
Adjust the amount of pasta water to achieve your desired sauce consistency.
FAQS
What is the best way to store leftover beet and ricotta rigatoni?
To store leftover beet and ricotta rigatoni, place it in an airtight container and refrigerate for up to 3 days. When you're ready to enjoy it again, reheat gently on the stovetop with a splash of water to loosen the sauce.
Can I make beet and ricotta rigatoni vegan-friendly?
Yes! To make this beet and ricotta rigatoni vegan, substitute the ricotta with a plant-based ricotta alternative or blend silken tofu with nutritional yeast for a creamy texture. You can also replace the pecorino with a vegan cheese option.
What can I use instead of pecorino cheese in this rigatoni recipe?
If you don't have pecorino cheese on hand, you can substitute it with Parmesan cheese for a similar flavor. Alternatively, nutritional yeast can be used for a dairy-free option while still adding a cheesy taste.
What dishes pair well with beet and ricotta rigatoni?
Beet and ricotta rigatoni pairs beautifully with a light arugula salad dressed in lemon vinaigrette or roasted vegetables. For a heartier meal, consider serving it alongside grilled chicken or fish.
How can I adjust the thickness of the beet and ricotta sauce?
If your beet and ricotta sauce is too thick, simply add more pasta water, a tablespoon at a time, until you reach your desired consistency. This will help keep the sauce creamy without losing flavor.
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