MediumAlmond Ricotta
Pasta with Creamy Beetroot Sauce
Vibrant penne pasta with rich sauce made from roasted beetroot and almond ricotta
60 min
Time
4
Servings
Medium
Difficulty
Ingredients
- 1400 g Penne pasta
- 24 Small beetroots
- 31 Head of garlic
- 4100 g Yogood Almond Ricotta
- 52 tsp Olive oil
- 6½ Lemon
- 7~200 g Pasta water
- 8for garnish Chopped pistachios, basil/cilantro
Featured product
Almond RicottaInstructions
- 1
Wrap the beetroot and garlic in foil and bake in the oven at 180°C until done (about 45 minutes).
- 2
Cook the pasta until al dente.
- 3
In a blender, add the roasted beetroot with garlic, almond ricotta, juice and zest of half a lemon, olive oil, salt, pepper to taste and some pasta water. Blend thoroughly.
- 4
Heat the ready sauce in a pan (you can thin it with more pasta water), add the cooked pasta and mix.
- 5
Serve with almond ricotta, chopped pistachios, basil or cilantro and enjoy!
Enjoy your meal!