This Barbie Pasta recipe truly has it all — it’s pretty, tasty and super easy to make! With just five ingredients, you’ll have a delicious dinner in just 20 minutes.
Ever seen a pasta this vibrant? This creamy, dreamy Barbie pasta gets its gorgeous pink color from roasted beets. Don't let the fancy look fool you – it's surprisingly easy to make!
The sauce is pure magic. Sweet beets, creamy ricotta, and a touch of garlic come together for something totally delicious. Plus, it's secretly healthy (shhh, don't tell the kids).
And since it’s so pink and cheerful, this beetroot ricotta pasta is perfect for Valentine's Day!
Whether you're cooking for a special someone or just want a fun dinner, this Barbie Pasta is a total winner. It's colorful, tasty, and sure to brighten up your table.
Why you’ll love this Barbie pasta recipe
- Vibrant and beautiful — That pink color is EVERYTHING! The beet sauce creates a stunning, bright pink color that’s seriously Instagram-worthy.
- Surprisingly good for you — Packed with fiber from the pasta and nutrients from the beets, this pasta offers more than just good looks. The rich sauce delivers creaminess without being overly heavy.
- Super easy to customize — You can change it up with different herbs, cheeses, or extra toppings to make it your own.
What you’ll need
Pasta — Choose a pasta shape that holds sauce well, like fusilli, penne, rigatoni, or farfalle. For a fun twist, use a small heart-shaped pasta for a Valentine's Day theme.
Beetroots — Pre-cooked vacuum-packed beets are a great time-saver. You can also roast your own beets in the oven if you like. See the helpful tips section below.
Ricotta — For a super creamy and rich sauce, choose a quality whole-milk ricotta. If you find the ricotta too watery, drain it through a cheesecloth-lined strainer for a thicker consistency.
Garlic — Feel free to adjust the amount of garlic to your liking. For a milder garlic flavor, roast the garlic clove whole along with the beetroots.
Vegetable broth — Homemade vegetable broth is perfect for extra flavor. If you’d like to use shop-bought instead, choose a low-sodium option.
Parsley — Italian flat-leaf parsley is the classic choice, but curly parsley works too. Other fresh herbs like basil or dill are other good ideas.
How to make Barbie pasta
Bring a large pot of water to a boil, salt it generously and cook your pasta according to package directions until al dente. Reserve about a cup of pasta water before draining.
In a blender or food processor, combine the beets, ricotta, garlic, vegetable broth, and a pinch of salt and pepper. Blend until completely smooth and creamy.
In a large pan or the pot you cooked the pasta in, combine the cooked pasta with the beet sauce. Toss to coat evenly, adding a splash of reserved pasta water if the sauce seems too thick.
Stir in the chopped parsley, then divide the pasta into bowls. Top with some extra ricotta, a sprinkle of freshly ground black pepper, and more parsley if you like. Enjoy immediately!
Helpful tips
- If your beetroots are raw, preheat your oven to 400°F (200°C). Wrap the beetroots in foil and roast for 45-60 minutes or until fork-tender. Peel and slice them when they’re cool enough to handle.
- Feel free to add grated Parmesan cheese, a squeeze of lemon juice, or a sprinkle of red pepper flakes.
- Use a high-speed blender or food processor. This ensures the smoothest, creamiest beet sauce possible.
Substitutions and variations of Barbie pasta
- Make it vegan: Swap ricotta for a vegan alternative and use nutritional yeast instead of Parmesan for a dairy-free version.
- Add some heat: A pinch of red pepper flakes adds a touch of heat.
- Add some crunchiness: Toasted pine nuts or walnuts would add a lovely crunch.
What to serve with beetroot ricotta pasta
- A dollop of extra ricotta, a sprinkle of Parmesan, or some toasted nuts take this pasta to the next level.
- Pair your pink Barbie pasta with roasted broccoli, asparagus, or Brussels sprouts for extra nutrients.
- Classic garlic bread is always a crowd-pleaser, and it goes great with the beetroot pasta sauce.
Leftovers and storage
- Refrigerate any leftovers in airtight containers for up to 3-4 days.
- Enjoy cold as a pasta salad, or reheat with a splash of broth or milk for a creamy texture.
- The beet sauce freezes well in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat as described above. Cook pasta fresh for the best texture.
If you liked this Barbie pasta recipe, you might also like some of my other comfort food recipes:
- Marry Me Chicken Tortellini
- Cheeseburger Macaroni Soup
- Grandma’s Ground Beef Casserole
- Instant Pot Chicken Spaghetti
- Hot Dog Soup
Looking for more cozy comfort food recipes? Follow Mighty Spatula on Instagram, Facebook and Pinterest!
Barbie Pasta Recipe
Ingredients
- 8 ounces uncooked pasta
- ¾ pound cooked beetroots
- ½ pound ricotta
- 1 garlic clove sliced
- ½ cup vegetable broth
- A handful fresh parsley roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt it generously and cook your pasta according to package directions until al dente. Reserve about a cup of pasta water before draining.8 ounces uncooked pasta
- In a blender or food processor, combine the beets, ricotta, garlic, vegetable broth, and a pinch of salt and pepper. Blend until completely smooth and creamy.¾ pound cooked beetroots½ pound ricotta1 garlic clove½ cup vegetable broth
- In a large pan or the pot you cooked the pasta in, combine the cooked pasta with the beet sauce. Toss to coat evenly, adding a splash of reserved pasta water if the sauce seems too thick.
- Stir in the chopped parsley, then divide the pasta into bowls. Top with some extra ricotta, a sprinkle of freshly ground black pepper, and more parsley if you like. Enjoy immediately!A handful fresh parsley
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