I don’t think this recipe requires much of a description – pink pasta, in honour of Barbie.
Done in 15 minutes
Serves 4
200gcooked beetroot, drained
300gricotta
1garlic clove
1red chilli
1lemon, juice
Salt and pepper, to taste
250gspaghetti, cooked
Parmesan, grated
Beetroot, ricotta, lemon, garlic, and chilli blended to a silky smooth, indulgent sauce. Super quick and simple, with no cooking of the sauce required!
Cook your pasta according to the package instructions
Meanwhile, blend together beetroot, ricotta, chilli, garlic, lemon, salt, and pepper. Add a splash of pasta water to help loosen the sauce
Pour over the cooked and drained spaghetti, grate over parmesan, and enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
