Beet and Ricotta Pasta

Beets are the secret to a happy and healthy heart. This creamy roasted Beet and Ricotta Pasta is pretty on the eyes, but also super healthy and nutritious for you.

Ingredients:

1-2 small beets

1 cup of ricotta

1/2 cup of vegetable broth

Rigatoni pasta (save pasta water)

1 bulb of garlic

Salt, pepper, paprika, and red chili flakes

Olive oil

Parmesan cheese

Set oven to 400. Start by removing the skin off beets and cut the beets into cubes. Set aside. Remove the skin off the garlic and separate all the cloves. In a baking dish, add beets, garlic cloves. drizzle olive oil, salt, and pepper. Place in the oven and roast for about 30 minutes, until beets slightly soften and the garlic is golden brown. While that is halfway roasting, cook pasta and drain. Remove baking sheet from the oven and add beets and garlic into a blender or food processor. Add in one cup of ricotta cheese and vegetable broth, blend until smooth. This is a good time to taste test the sauce and see if it needs anymore salt or pepper, here is where you add paprika and blend one more time. Transfer sauce into a large sauce pan, add in pasta water and cooked pasta. Mix everything together until well combined. Add in chili flakes and more crushed black pepper. Serve and top with parmesan cheese.