Beet Pasta Sauce with Goat and Ricotta Cheese Recipe
This creamy and vibrant beet pasta sauce combines roasted beets with creamy ricotta and tangy goat cheese for a delicious vegetarian sauce that is easy to prepare. Perfect for tossing with your favorite pasta, this sauce offers a unique twist on traditional pasta sauces with its beautiful color and rich flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 16 ounces pasta of choice
- 2 tablespoons extra virgin olive oil, divided
- 1 cup diced onion
- 2 cloves garlic, minced
- 8 to 10 ounces roasted beets (about 3 small beets; can also use canned beets)
- ¼ cup reserved pasta water
- ¾ cup ricotta cheese (whole or part skim)
- ½ cup goat cheese
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cook Pasta: Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Reserve about a cup of pasta water before draining the pasta.
- Sauté Aromatics: While the pasta cooks, warm a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about a few minutes. Stir in the minced garlic and cook for another 2 minutes. Remove from heat.
- Blend Sauce: In a blender, combine the sautéed onion and garlic, roasted beets, ricotta cheese, goat cheese, lemon juice, salt, pepper, the remaining tablespoon of olive oil, and ¼ cup reserved pasta water. Blend until smooth and creamy. Add more pasta water as needed to achieve desired sauce consistency.
- Toss and Serve: Toss the cooked pasta in the blended beet sauce ensuring even coating. Serve immediately and enjoy this flavorful vegetarian dish.
Notes
- This recipe yields about 3 cups of sauce — enough for 6 servings.
- You can make the sauce in advance and store it in a sealed jar in the refrigerator for up to 5 days. Reheat gently in a saucepan.
- The sauce can also be frozen. After cooling completely, transfer to a freezer-safe container, seal, label, and freeze for up to 6 months.
