Barbie Pasta Recipe

5 from 5 votes

Barbie pasta is a vibrant, fun, and delicious dish inspired by the iconic Barbie pink. Made with roasted beets and creamy ricotta cheese, this pasta is not only visually stunning but also packed with flavor. Perfect for themed parties, special dinners, or simply when you want to try something new, Barbie pasta is sure to impress both kids and adults alike.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: Barbie pasta, beet pasta, colorful pasta, gluten-free pasta, milk-free pasta, pink pasta, vegan pasta

Servings:

Calories: 175kcal

Author: Ania Cooking Recipes

Equipment

Blender or food processor
Large Pot for cooking pasta
Baking Tray if roasting beets
Knife and cutting board
Colander
Mixing bowl

Ingredients

340 g pasta spaghetti or your favorite type
2 medium-sized beets
1 cup ricotta cheese
2 cloves garlic
2 tbsp olive oil
salt and pepper to taste
¼ cup grated Parmesan cheese optional
½ lemon juice optional

Instructions

Preparing the Beets

Roasting. First, I preheat my oven to 400°F (200°C). I wash and peel the beets, then cut them into quarters. Next, I toss the beets with a tablespoon of olive oil, salt, and pepper, and place them on a baking tray. I roast them for 35-40 minutes until they are tender.
Boiling.: If I prefer boiling, I wash and peel the beets, then cut them into quarters. I place the beets in a pot, cover them with water, and bring to a boil. I reduce the heat and let them simmer for 30-40 minutes until tender.
Using Pre-cooked Beets. If I’m using pre-cooked beets, I simply rinse and cut them into smaller pieces.

Cooking the Pasta

I fill a large pot with water and add a generous pinch of salt. I bring it to a boil, then add the pasta. I cook the pasta according to the package instructions until it’s al dente.
I make sure to reserve 1 cup of pasta water before draining the pasta using a colander.

Making the Sauce

In a blender or food processor, I add the roasted or boiled beets, ricotta cheese, garlic, the remaining tablespoon of olive oil, and a pinch of salt and pepper. I blend everything until smooth.
I gradually add the reserved pasta water to achieve the desired sauce consistency. I want the sauce to be creamy but not too thick.
If I’m using it, I add grated Parmesan cheese and lemon juice to the sauce and blend again.

Combining Pasta and Sauce

I return the cooked pasta to the pot or a large mixing bowl. I pour the beet-ricotta sauce over the pasta.
I toss the pasta thoroughly to ensure it’s evenly coated with the vibrant pink sauce.
For an extra touch, I add some fresh herbs like basil or parsley and extra dollops of ricotta on top.

Nutrition