Fast Beet Pasta with Fresh Basil and Parmesan
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INGREDIENTS
- 12-16 ounces your favorite pasta, 1 package
- 9 ounces/250 grams ricotta cheese
- 7-9 ounces/200-250 grams vacuum-packed beets, save the liquid
- Fresh basil
- 1 garlic clove, pressed
- ½ lemon, juiced
- ½ teaspoon salt
- ⅛ teaspoon pepper
Toppings:
- Fresh basil
- Parmesan cheese, grated/shredded
INSTRUCTIONS
- Cook the pasta according to the instructions on the package.
- Meanwhile, blend all the sauce ingredients in a blender.
- Drain the pasta, add the sauce, and garnish with fresh basil and Parmesan cheese.
MY NOTES
FAQ
Can I use fresh beets in this beet pasta recipe?
Fresh beets can replace vacuum-packed ones, but they need to be cooked first. Roast or boil the beets until tender, then peel and cut them into small chunks. Blend the cooked beets with the other sauce ingredients as per the recipe. Using fresh beets may alter the texture and slightly affect the flavor, making it earthier. To maintain consistency, ensure you have enough liquid (water or beet cooking liquid) to blend the sauce smoothly.
Is this beet pasta recipe suitable for vegetarians?
This beet pasta recipe is completely vegetarian. It uses ricotta cheese, which is a dairy product, and no meat or animal-based products are included. However, if you’re serving strict vegetarians, make sure the Parmesan (if added) is a variety made without animal rennet. You can opt for vegetarian or vegan Parmesan, which is widely available in most grocery stores. This recipe is also versatile, and vegans can substitute the ricotta with plant-based cheese alternatives.
Can I substitute ricotta with another cheese?
You can substitute ricotta with other cheeses depending on your taste preference. Cottage cheese or mascarpone are good alternatives for a similar texture and mild flavor. If you prefer a richer sauce, cream cheese or goat cheese work well too. Each substitution will slightly change the texture and flavor of the sauce, so adjust seasoning as needed. For a lower-fat option, try using Greek yogurt. Whichever cheese you choose, ensure it blends smoothly with the other ingredients.
How long does the sauce last in the fridge?
The ricotta and beet sauce can last in the fridge for up to 3-4 days when stored in an airtight container. Ensure the sauce is completely cooled before refrigerating. Stir the sauce well before serving again, as the ingredients may separate slightly during storage. If the sauce thickens, add a splash of water or milk to loosen it while reheating. Avoid freezing, as the ricotta cheese may change in texture once thawed, making the sauce grainy.
Can I make the sauce without a blender?
You can make the sauce without a blender, though the texture will be chunkier. To do so, finely grate the beet and mix it with the other ingredients using a fork or whisk. Crush the garlic well and ensure all ingredients are combined thoroughly. You could also use a food processor or hand blender if available for a smoother consistency. If using a fork or whisk, expect a more rustic texture, but the flavor will remain intact.
Is this beet pasta recipe gluten-free?
The sauce itself is gluten-free, but to make this entire beet pasta dish gluten-free, you need to use gluten-free pasta. Many options are available, such as pasta made from rice, corn, quinoa, or chickpeas. Make sure to check the label for certified gluten-free ingredients to avoid cross-contamination. The recipe remains the same, but you may need to adjust the pasta cooking time based on the type of gluten-free pasta you choose.
What type of pasta works best with this sauce?
This ricotta and beet sauce pairs well with various types of pasta. Short pasta like penne, fusilli, or rigatoni holds the sauce well due to its ridges, allowing more flavor in each bite. Long pasta like spaghetti or fettuccine also works if you prefer a smoother presentation. Fresh pasta such as tagliatelle or pappardelle will enhance the creaminess of the sauce. Choose your favorite type of pasta, but avoid very delicate ones like angel hair, as they may not hold the thick sauce well.
Can I add protein to this beet pasta dish?
Adding protein to this dish is easy. You can mix in cooked chicken breast, shrimp, or tofu for additional protein. For a vegetarian option, toss in cooked lentils, chickpeas, or sautéed mushrooms. If you want to keep the sauce vegetarian while boosting protein, consider adding hemp seeds, nutritional yeast, or a sprinkle of protein-rich cheese like feta. You can also serve the pasta with a side of grilled fish or a salad for a more complete meal.
How do I make the sauce creamier without using cream?
To make the sauce creamier without using cream, consider adding more ricotta or blending in a tablespoon of mascarpone or cream cheese. A small amount of olive oil or Greek yogurt can also enhance the sauce’s creaminess while keeping it light. If you want a dairy-free option, use a plant-based cream or cashew cream, which adds a smooth texture. Be sure to adjust the seasoning accordingly, as some cream alternatives might alter the flavor balance.
Can I freeze the ricotta and beet sauce for later use?
Freezing this sauce is not recommended due to the ricotta cheese, which can become grainy and watery when thawed. However, if you must freeze it, blend the sauce well after defrosting to restore some of the texture. Freeze in an airtight container for up to 1 month. To avoid texture issues, you might consider preparing the sauce without ricotta, freezing it, and then mixing in fresh ricotta when reheating. This method preserves both the flavor and texture better.
