Pink spaghetti with beet & ricotta sauce [Elettra Wiedemann] from Cherry Bombe: The Cookbook (page 28) by Kerry Diamond and Claudia Wu

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • claire_txa051 on April 18, 2026

    Good beet flavor without being overwhelming but can reduce sauce ingredients. Recipe says you can save it but like why not just make enough?

  • EmilyR on May 20, 2024

    Made this using fresh homemade pasta (with beets!, so it was also pink). I also skipped over all of the roasting beets and just used vacuum packed and zipped them through the vitamix. Comes together super fast and is a great little dish that's easy to modify. Also, I used pistachios in lieu of walnuts for an extra pop of color.

  • Lsblackburn1 on July 02, 2019

    So easy and very tasty! Reminds me of Six Seasons kale sauce, but with beets! That level of simplicity and deliciousness.

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