Roasted Beet and Garlic Pasta

Roasted Beet and Garlic Pasta


1 lb whole grain spaghetti

1 1/2 lb red beets, trimmed and scrubbed

4 whole garlic cloves, peeled

1/4 cup olive oil, divided

1/2 cup toasted walnuts

2 Tbsp sun dried tomatoes, chopped

Freshly ground salt

Red pepper flakes

2/3 cup ricotta


1. Prepare spaghetti according to package instructions. Reserve 1 cup of pasta water.

Preheat oven to 400F. Drizzle beets with olive oil and wrap beets and garlic cloves tightly in foil. Roast until very tender, approximately 1 hour. After removing from oven, remove foil and let cool slightly. Carefully peel beets and coarsely chop.

In a food processor, combine roasted beets, garlic, remaining olive oil, walnuts, and tomatoes. Pulse until smooth and creamy, adding reserved pasta water as needed. Season with salt to taste.

Toss pasta and beet mixture until well combined. Sprinkle with red pepper flakes and serve with a scoop of ricotta on the side.

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