Creamy Beetroot Pasta with Ricotta and Lemon
Method
- Cook pasta in salted water according to package instructions.
- Dice beetroot and blend with ricotta, lemon zest, and juice until smooth. Season withsalt and pepper.
- Toss the hot pasta with the beetroot sauce until creamy.
- Serve immediately, topped with extra ricotta and fresh basil.
Ingredients
400 g pasta (e.g. linguine or spaghetti)
300 g cooked beetroot (baked or pre-cooked)
250 g ricotta
Zest + 2 tbsp juice from 1 organic lemon
Salt and pepper
Fresh basil, to garnish
What you will need
What you will need