- VE
Creamy Beet Ricotta Rigatoni
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
By
These Carbs Don't CountIngredients
Instructions
- Step 1
In a food processor, combine roasted beets, ricotta, roasted garlic, and 1/2 cup of heavy cream. Blend until completely smooth.
- Step 2
Cook pasta in salted boiling water until al dente. Reserve some pasta water and drain the rest.
- Step 3
In a large pan, melt butter with a splash of olive oil. Sauté the minced garlic until fragrant.
- Step 4
Add the beet sauce mixture and remaining 3/4 cup of heavy cream to the pan. Stir to combine.
- Step 5
Season with salt, pepper, onion powder, garlic powder, and parsley. Simmer for 2–3 minutes.
- Step 6
Stir in mozzarella and Parmesan until melted and smooth.
- Step 7
Add cooked pasta to the sauce, tossing to coat. Add a splash of pasta water if needed to loosen the sauce.
- Step 8
Plate the pasta and top each bowl with a portion of burrata and a sprinkle of extra Parmesan.
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Per serving
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