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Mafaldine in a Red Beets & Ricotta Sauce

Mafaldine in a Red Beets & Ricotta Sauce
Mafaldine in a Red Beets & Ricotta Sauce

Anytime, any day, count me in for a pasta that is really quick and has amazing flavours. This sauce is epitome of: very-low- input-maximum bomb-flavour. It is completely vegetarian, but you'll never miss any meat in this dish.

First things first, you need a blender. Then the rest is all very simple.

This recipe yields 4 portions (or 1 Super Big portion that you are not willing to share).


500 gr. red beets (peeled & cooked)

300 gr. Ricotta Cheese

1 big lemon (zest & juice)

500gr. of any pasta.

2 tablespoon of olive oil

200 gr. goat cheese (crumble to plate)

Basil leaves to plate

4 hand full of Walnuts

Salt & Pepper to taste


  1. Set water to boil to cook the pasta according to package instructions.

  2. In a blender add the red beets, ricotta, lemon juice, olive oil, salt and pepper blitz until smooth sauce.

  3. Add the sauce to the warm and just cooked pasta. Plate with the crumbled goat cheese, basil and lemon zest and walnuts.


  1. It is a sauce that is best enjoy fresh on the same day, and within minutes of being made.




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