Beet Pasta with Ricotta


Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.


  • 1 pound red beets, trimmed, scrubbed

  • ¼ cup olive oil, plus more for drizzling

  • Coarse salt

  • ½ cup toasted walnuts

  • 1 tablespoon chopped sundried tomatoes

  • Red-pepper flakes

  • 12 ounces farro spaghetti

  • ½ cup fresh ricotta


  1. Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.

  2. Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.

  3. Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.

  4. Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

    Christopher Baker
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