Pink Pasta

Creamy, vibrant, and packed with glow-boosting goodness—this Pink Pasta is as nourishing as it is stunning! Roasted beets, ricotta, and Parmesan create a silky-smooth sauce, perfectly coating your favorite pasta for a dish that's rich in antioxidants and flavor. Topped with crunchy pistachios, fresh mint, and a drizzle of honey, it’s the perfect balance of savory and sweet.

Ingredients (serves 4)

• 450g pasta of your choice
• 2 medium beets (about 300g)
• 2 tbsp (30ml) olive oil
• 2 garlic cloves
• 1 cup (240g) ricotta cheese (whole milk)
• 1/4 cup (25g) grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt & pepper to taste
• 1/4 cup (60ml) reserved pasta water
• Optional: Crushed pistachios, fresh mint and honey for topping

Method

1. Roast the beets and garlic – Preheat the oven to 400°F (200°C). Wash and peel the beets, cut into cubes and drizzle with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet with the garlic cloves and roast for 35-40 minutes until beets are tender, and garlic is soft.
2. Cook pasta – While the beets roast, cook the pasta in salted boiling water according to package directions. Drain and reserve 1/4 cup of pasta water.
3. Prepare beet sauce – Blend the roasted beets and garlic with 1 cup (240g) of ricotta cheese, 1/4 cup (60ml) pasta water, lemon juice, parmesan cheese and a pinch of salt and pepper until smooth.
4. Combine pasta and sauce – In a bowl, add pasta and beet sauce and stir to combine, adding more pasta water if needed to reach a creamy consistency.
5. Finish the dish – Top with crushed pistachios, fresh mint, and a drizzle of honey. Season with more salt and pepper to taste.

Nutrition Information (per serving)

Calories: 425
Protein: 15g
Carbohydrates: 55g
Fat: 14g
Fibre: 6g