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Fresh Living Network
Roasted beetroot and ricotta pasta

Roasted beetroot and ricotta pasta

You'll love the colour of this dish and it's healthy too. Use the smaller, more delicate inner beetroot leaves.
4
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 180ºC.
  • Halve beetroots and place on a sheet of foil with garlic.
  • Drizzle with a glug of olive oil and vinegar and season.
  • Wrap in foil and roast for 20-30 minutes or until tender.
  • Remove beetroot peels and squeeze out garlic pulp.
  • Place in a blender with remaining ingredients and blitz until smooth.
  • Season well.
  • Cook pasta according to packet instructions.
  • Add beetroot leaves 1-2 minutes before end of cooking time.
  • Drain, reserving a little cooking liquid. Toss pasta and leaves with sauce.
  • Crumble ricotta over pasta.
  • Serve topped with grated parmesan.
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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