A rich and healthy pasta that is packed with nutrients. It is delicious served with a big scoop of Ricotta. Adapted from Whole Living
Course Main Dishes
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 6people
Calories 527kcal
Author Allison
Ingredients
1poundwhole grain spaghetti
1 1/2poundsred beetstrimmed and scrubbed
4cloveswhole garlicpeeled
1/4cupolive oildivided
1/2cuptoasted walnuts
2Tablespoonssun dried tomatoeschopped
freshly ground salt
red pepper flakes
2/3cupricotta
Instructions
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.