Beet Pasta With Creamy Ricotta, Walnuts And Basil

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15 min


1 h 15 min



Beet Pasta With Creamy Ricotta, Walnuts And Basil

(Produced by Sun Ngo; Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)

Add some colour to your fettuccine pasta with a velvety, vibrant magenta beet sauce.


  • 3 large red beets , peeled and cut into 1/4-in.-thick wedges, about 450g
  • 3 tbsp olive oil , divided
  • 1 tsp salt , divided
  • 350g dried fettuccine pasta
  • 1 small garlic clove
  • 3 tbsp lemon juice
  • 1 cup extra-smooth ricotta
  • 1/4 cup chopped walnuts
  • 1/4 cup roughly torn basil


  1. Position rack in centre of oven, then preheat to 400F.
  2. Toss beets with 1 tbsp oil and 1⁄2 tsp salt on a baking sheet. Season with pepper. Roast until beets are fork tender, about 45 min.
  3. Meanwhile, cook pasta following package directions. Reserve 3⁄4 cup pasta water. Drain pasta and return to pot.
  4. Place roasted beets with garlic, lemon juice, reserved pasta water, 2 tbsp oil and 1⁄2 tsp salt in a blender. Blend until smooth, thinning with water, if needed. Toss sauce with pasta in pot until coated.
  5. Divide pasta among four plates. Serve with a dollop of ricotta, and sprinkle with walnuts and basil.