Roasted Beet Pasta

Roasted Beet Pasta

🕒 Prep & Cook Time: 80 min | Serves 4

Earthy roasted beets blend with creamy ricotta and lemon to create a vibrant sauce that tastes as good as it looks. Finished with pistachios and an extra spoonful of ricotta, it’s a colorful pasta worth the little extra time.

Ingredients

• 4 medium beets, scrubbed clean

• Olive oil, for drizzling

• Salt and freshly ground black pepper, to taste

• 1 box Brami Penne

• 1 cup ricotta cheese, plus more for serving

• 1 clove garlic

• Juice of 1 lemon

• Chopped pistachios, for topping

Instructions

1. Preheat the oven to 425°F. Trim and scrub the beets, then dry well. Drizzle each beet with olive oil and sprinkle with salt. Wrap each beet individually in aluminum foil.
   

2. Roast for 45–60 minutes, until the beets are fork-tender. Let cool, then peel off the skins.
   

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Before draining, reserve ½ cup of the pasta cooking water.
   

4. Add the roasted beets to a high-powered blender along with the ricotta, garlic, lemon juice, salt, pepper, and reserved pasta water. Blend until completely smooth and creamy.
   

5. Toss the sauce with the cooked pasta until evenly coated.
   

6. Divide into bowls and top with an extra spoonful of ricotta, chopped pistachios, and a drizzle of olive oil.
   

RECIPE BY KILN & KITCHEN; CO-WRITTEN BY BRAMI TEAM