Jamie Oliver Beetroot And Ricotta Pasta

Okay, so I wasn’t really planning on getting fancy with dinner. In fact, I thought I’d be eating yet another boring bowl of pasta with some tomato sauce and cheese. But then I remembered the beets I had sitting in the fridge, and that turned everything on its head. I mean, why not blend them into a creamy sauce, throw in some fresh ricotta, and make it all just work?

Now, I’m here to tell you this beetroot and ricotta pasta is the exact thing I didn’t know I needed — and you probably don’t either, but you’ll thank me later. The vibrant pink sauce? Just so stunning. It looks like you’ve put way more effort into it than you actually did, which, let’s face it, is always a win. Plus, it’s got the sweetness of the beetroot, the richness of ricotta, and the crunch of walnuts to bring it all together. If you’re looking for a weeknight meal that feels a little extra but not too extra, this is it.

Why You’ll Love It

• Bright, creamy, and comforting — all the good stuff in one bowl
• Quick enough for a weekday but feels special
• Healthy-ish with that sneaky veggie boost from the beets
• Nutty, tangy, creamy — a perfect trio of flavours
• Beautifully coloured — it’s like a foodie Instagram post in real life
• Leftovers (if there are any) are great for lunch

Ingredients

• 300g dried farfalle (or any pasta you’ve got hanging around)
• 30g Parmesan cheese
• 1 lemon
• ½ a bunch of basil (about 15g)
• 1 x 280g vac-packed beetroot
• Olive oil
• 100g ricotta cheese
• 30g shelled unsalted walnut halves
• Extra virgin olive oil (optional, but why not?)

How to Make It

Boil the pasta:

Cook your farfalle according to the packet. You know the drill — salted water, al dente. Just don’t forget to reserve a bit of the cooking water before draining it. We’re going to use that magic later.

Grate your flavour bombs:

Grate the Parmesan first (no one wants to be scrambling to do that when the sauce is nearly ready). Then zest half of the lemon into a blender. Add in half of the basil leaves (save a few for garnish later), squeeze in half the lemon juice, and toss in the beetroot, a pinch of black pepper, and olive oil. Blend it until it’s smooth. Like, silk smooth.

Toss that pasta:

Add the drained pasta back to the pan, pour over your freshly blitzed beetroot sauce, and give it a gentle toss over the heat. Use that reserved pasta water to loosen things up a bit, if you need to. You want that sauce to coat every last piece of pasta.

Time for ricotta:

Spoon the ricotta over the pasta and let it melt into the sauce. Get generous with it, you’ve earned it.

Top it off:

Crumble your walnuts over the pasta and finish with a squeeze of lemon. If you’re feeling extra (and I always am), drizzle a little extra virgin olive oil over the top.

Serve and devour:

You’re done! No need to let it rest, just plate it up and dive in.

Common Mistakes and How to Dodge Them

My pasta is dry — what happened?
You probably didn’t add enough of the reserved pasta water. Don’t be shy about adding it until you’ve got that nice silky texture. It’s the key to pasta sauce magic.

Why is my sauce chunky?
If it didn’t blend smooth enough, give it another blitz. You want it velvety — that’s the whole point of this creamy beetroot sauce.

Can I use store-bought ricotta?
Absolutely. I just like making things as simple as possible. Just make sure it’s nice and fresh.

Storage and Reheating

Fridge:
Keeps for about 1 day. The flavours get even better as they sit, though the ricotta might soften a bit.

Reheat:
Best in the microwave with a splash of oat milk or water to loosen it up. Stir it halfway through.

Freezer:
You can freeze it, but the ricotta sauce might change texture a bit when it thaws. Freeze it before you add the ricotta for better results.

Frequently Asked Questions

Can I make this ahead of time?
Totally! You can make the beetroot sauce ahead of time and just toss it with the pasta and ricotta when you’re ready. Just keep the pasta and sauce separate if you’re prepping it the night before.

Do I need to use walnuts?
Nope! You can leave them out or sub in another nut — toasted pine nuts would be a great swap if you’re feeling fancy.

Can I use another type of pasta?
Of course. Use whatever pasta shape you like. Farfalle is just what I had on hand.

Nutrition Facts (Per Serving)

• Calories: 510
• Fat: 20g
• Carbs: 67g
• Protein: 14g
• Sodium: 200mg
• Sugar: 7g