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These Carbs Don't Count
These Carbs Don't CountVerified

May 13, 2025

17 Ingredients
MEDIUM

Celebrate with color and flavor in this vibrant creamy beet ricotta rigatoni. Roasted beets and garlic are blended with ricotta and heavy cream to form a smooth, earthy sauce that gets brightened by herbs and spices. The sauce coats every bite of al dente chickpea pasta, giving you a nutrient-packed, eye-catching dinner. Topped with melty mozzarella, Parmesan, and luxurious burrata, this dish is both comforting and stunning. Perfect for a cozy dinner in or a festive Valentine’s Day meal. It’s wholesome, bold, and utterly satisfying.

Creamy Beet Ricotta Rigatoni
Creamy Beet Ricotta Rigatoni
Creamy Beet Ricotta Rigatoni
Creamy Beet Ricotta Rigatoni cover
From the Cook
From the Cook
From the Cook
1/4

Creamy Beet Ricotta Rigatoni

By
These Carbs Don't Count
These Carbs Don't CountVerified

Ingredients

bowls
Milk and 3 other allergens identified

Instructions

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Instructions

1
|
In a food processor, combine roasted beets, ricotta, roasted garlic, and 1/2 cup of heavy cream. Blend until completely smooth.
2
|
Cook pasta in salted boiling water until al dente. Reserve some pasta water and drain the rest.
3
|
In a large pan, melt butter with a splash of olive oil. Sauté the minced garlic until fragrant.
4
|
Add the beet sauce mixture and remaining 3/4 cup of heavy cream to the pan. Stir to combine.
5
|
Season with salt, pepper, onion powder, garlic powder, and parsley. Simmer for 2–3 minutes.
6
|
Stir in mozzarella and Parmesan until melted and smooth.
7
|
Add cooked pasta to the sauce, tossing to coat. Add a splash of pasta water if needed to loosen the sauce.
8
|
Plate the pasta and top each bowl with a portion of burrata and a sprinkle of extra Parmesan.
Bite Tutorial

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Tips & Tricks (5)

  • Beet Roasting Brilliance 🥣
    Wrap beets individually in aluminum foil with a drizzle of olive oil to ensure even roasting and maximize their natural sweetness.
  • Pasta Water Magic 💧
    Always reserve 1 cup of pasta water before draining - the starchy liquid is crucial for creating a silky, emulsified sauce that clings perfectly to the rigatoni.
  • Ricotta Smoothing Technique 🥄
    Use a blender or food processor to puree the roasted beets and ricotta for an ultra-smooth, vibrant sauce without any lumps.
  • Cheese Layering Pro Tip 🧀
    Add the mozzarella and Parmesan under the burrata, allowing the residual heat to partially melt the cheeses while keeping the burrata's creamy texture intact.
  • Flavor Boost Hack 🌿
    Toast the garlic powder and onion powder in the olive oil for 30 seconds before adding other ingredients to unlock deeper, more complex flavor profiles.

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About the Cook

These Carbs Don't Count

These Carbs Don't Count

Verified

Hi! I’m Angela and if you’re reading this you probably love carbs & pasta and you’ve come to the right place. I’m so excited to share delicious recipes, cooking tips, gluten free life & restaurant recs! Welcome carbies and subscribe for more content! Link above :)

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