This delicious Jamie Oliver Beetroot and Ricotta Pasta is a quick, creamy, and vibrant dish that’s perfect for any meal. With the rich flavor of beetroot and ricotta, it’s simple to make and can be customized with your favorite pasta. The crunchy walnuts add a delightful finishing touch!
Ingredients Needed
- 300g (10.5 oz) dried farfalle (or other pasta)
- 30g (1 oz) Parmesan cheese
- 1 lemon
- ½ a bunch of basil (15g / 0.5 oz)
- 1 x 280g (9.9 oz) vac-packed beetroot
- Olive oil
- 100g (3.5 oz) ricotta cheese
- 30g (1 oz) shelled unsalted walnut halves
- Extra virgin olive oil
How To Make Beetroot And Ricotta Pasta
- Cook the pasta: Cook the pasta according to the packet instructions.
- Prepare the beetroot sauce: Finely grate the Parmesan and lemon zest into a blender, then squeeze in half the lemon juice. Tear in the basil leaves, add the beetroot, 1 teaspoon of black pepper, and 3 tablespoons of olive oil. Blitz until smooth.
- Drain the pasta: Drain the pasta, reserving a mugful (about 240ml / 1 cup) of the starchy cooking water, then return the pasta to the pan.
- Combine pasta and sauce: Pour over the beetroot sauce and toss over the heat, loosening with the reserved cooking water if needed. Season with sea salt and pepper.
- Serve: Divide the pasta between serving plates, then spoon over the ricotta and crumble over the walnuts.
- Finish: Squeeze over the remaining lemon juice and drizzle with extra virgin olive oil, if desired.
Recipe Tips
- Reserve pasta water: Always save a mugful of pasta cooking water before draining. It helps loosen the sauce and gives it a silky texture when mixed with the pasta.
- Blitz the sauce until smooth: Make sure to blend the beetroot sauce until it’s completely smooth for the best creamy consistency.
- Toast the walnuts: Lightly toast the walnuts in a dry pan for a few minutes to enhance their flavor and add extra crunch.
- Adjust lemon juice: Start with half the lemon juice in the sauce, then taste and adjust. You can always add more for extra zing!
How To Store Leftovers?
Let the leftover pasta cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200g)
- Calories: 497
- Total Fat: 21.2g
- Saturated Fat: 5.3g
- Total Carbohydrate: 64.8g
- Dietary Fiber: 1.4g
- Sugars: 8g
- Protein: 12.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Steak Pasta
- Jamie Oliver Pork Mince Pasta
- Jamie Oliver Greek Cypriot Pasta
- Jamie Oliver Sausage Pasta Bake
Jamie Oliver Beetroot And Ricotta Pasta
Description
This delicious Jamie Oliver Beetroot and Ricotta Pasta is a quick, creamy, and vibrant dish that’s perfect for any meal. With the rich flavor of beetroot and ricotta, it’s simple to make and can be customized with your favorite pasta. The crunchy walnuts add a delightful finishing touch!
Ingredients
Instructions
- Cook the pasta: Cook the pasta according to the packet instructions.
- Prepare the beetroot sauce: Finely grate the Parmesan and lemon zest into a blender, then squeeze in half the lemon juice. Tear in the basil leaves, add the beetroot, 1 teaspoon of black pepper, and 3 tablespoons of olive oil. Blitz until smooth.
- Drain the pasta: Drain the pasta, reserving a mugful (about 240ml / 1 cup) of the starchy cooking water, then return the pasta to the pan.
- Combine pasta and sauce: Pour over the beetroot sauce and toss over the heat, loosening with the reserved cooking water if needed. Season with sea salt and pepper.
- Serve: Divide the pasta between serving plates, then spoon over the ricotta and crumble over the walnuts.
- Finish: Squeeze over the remaining lemon juice and drizzle with extra virgin olive oil, if desired.
Notes
- Reserve pasta water: Always save a mugful of pasta cooking water before draining. It helps loosen the sauce and gives it a silky texture when mixed with the pasta.
- Blitz the sauce until smooth: Make sure to blend the beetroot sauce until it’s completely smooth for the best creamy consistency.
- Toast the walnuts: Lightly toast the walnuts in a dry pan for a few minutes to enhance their flavor and add extra crunch.
- Adjust lemon juice: Start with half the lemon juice in the sauce, then taste and adjust. You can always add more for extra zing!
Jamie Oliver Beetroot And Ricotta Pasta