Description
Silky beet pasta sauce brings Mediterranean flair to Italian cuisine, blending roasted beets with creamy ricotta. Crimson sauce coats noodles with earthy sweetness, inviting you to savor each colorful bite.
Ingredients
Scale
Primary Vegetables:
- 2 medium beets, roasted and peeled
Dairy and Cream:
- 1/2 cup (120 milliliters) heavy cream
- 1/4 cup (25 grams) grated Parmesan cheese
Seasonings and Aromatics:
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare beets by roasting or boiling until completely tender, ensuring they’re soft enough to pierce easily with a fork.
- Remove beet skins and chop into uniform chunks for smooth blending.
- Add roasted beets, garlic, olive oil, lemon juice, salt, and pepper into a high-powered blender and pulse until achieving a silky, vibrant puree.
- Pour blended sauce into a skillet, warming over medium heat for 2-3 minutes.
- Incorporate heavy cream and Parmesan cheese, stirring continuously to create a creamy, integrated sauce.
- Gently fold the warm sauce into freshly cooked pasta, ensuring each strand is evenly coated with the rich, magenta-hued mixture.
- Plate immediately and serve while the sauce maintains its optimal temperature and luxurious texture.
Notes
- Enhance beet flavor by roasting instead of boiling, which concentrates natural sweetness and develops deeper caramelized notes.
- Create a dairy-free version by substituting heavy cream with coconut milk or cashew cream for a vegan-friendly alternative.
- Balance the earthy beet taste with a splash of balsamic vinegar or a pinch of fresh herbs like thyme or basil for added complexity.
- Achieve a silkier sauce texture by straining the blended mixture through a fine-mesh sieve before heating, removing any fibrous beet remnants.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 290 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg