Pink Beetroot Rigatoni 𝜗ৎ

 ♡ Pink Beetroot Rigatoni ♡

Pink Rigatoni Ingredients...

12oz Rigatoni Pasta, 2 Medium Beets (roasted or boiled until tender), 3 Garlic Cloves (minced), 1/2 Cup Heavy Cream, 1/2 Cup Parmesan (grated), 1 Teaspoon Lemon Juice, Salt, Pepper, Red Pepper Flakes, Fresh Basil, Shredded Mozzarella

Serve with garlic bread or greens!

Roast beets at 400F for 45-60 minutes or until fork-tender. peel and roughly chop. Cook your rigatoni to al dente- reserve 1/2 cup of pasta water before draining. In a blender- blend beets with heavy cream, parmesan, pasta water, and lemon juice. Transfer sauce into a saucepan with olive oil on medium heat. Add in salt, pepper, minced garlic, and red pepper to taste. Toss in your cooked pasta and plate. Top with shredded mozzarella and fresh basil. Serve with garlic bread and/or greens.