Nourish With Balance.

© Talia Cecchele, 2018

Beetroot & Ricotta Pasta

June, 2019

Sauces are the perfect food to sneak in extra vegetables and can be used as a dip too! This beetroot and ricotta sauce is wonderful vegetarian option and the colour is just stunning! 

Beetroot & Ricotta Pasta

Serves 2

Ingredients

  • 250g cooked beetroot

  • 80g ricotta

  • 1/4 cup grated Parmesan cheese

  • 1 tbs extra virgin olive oil

  • 2 twigs fresh thyme

  • 1/4 cup walnuts

  • Lemon

  • Pepita seeds (to decorate)

Method

  1. Add all ingredients into a food processor, or bowl and use a stick blender

  2. Blend until smooth

  3. Stir through pasta, squeeze lemon juice to taste, sprinkle pepita seeds and serve with salmon or chicken and a side of greens