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Indian Cooking in Holland

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Dinner

Spaghetti with Beetroot and Baked Ricotta and Pears

January 19, 2015 by Rakhee

Spaghetti with beetroot and roasted ricotta and pears

Today I learned about an ancient Egyptian mythological deity called Bennu. He is bird like, self created and is linked to the the sun, creation itself and rebirth. He is probably the inspiration for the phoenix I read and is also the name chosen for the asteroid that ranks as the second greatest threat to Earth.

Now that is what I’ve always expected asteroids to do. They are the carriers of destruction. At least till earlier today. Now, of course if any one of these bodies hits us, they will cause massive destruction and may even wipe us out but they are so fascinating too! I never knew that they are the remnants left behind after the creation of our planets. That they hold the very materials of our creation. Some contain massive amounts of water and could serve as service stations in the future for our space crafts! Now I could talk about this stuff all day. I don’t tire of watching shows on the mind bending concept of our universe and what a speck I am and how small my worries really are. It is enough to love big, very big and enjoy every second of our amazing moment in the time and history of our world.

Now this recipe is simple but IT IS out of this world. Clean, simple, beautiful and super healthy.

Spaghetti with beetroot and roasted ricotta and pears

I just love beetroot and how it just bleeds its color onto everything. Your pasta will turn red in less than a minute. I mean how cool is it to eat red pasta?! The beetroot is cut small enough to look like red pearls floating in a sea of red weed. The creamy salty baked goodness of the ricotta and the sweet sweetness of the pears. This is a dish that is so fresh, you will want more and more.

Spaghetti with beetroot and baked ricotta and pears Spaghetti with beetroot and baked ricotta and pearsSpaghetti with beetroot and baked ricotta and pears

 

2 servings (adapted from aller hande)

150 grams spaghetti
200 grams ricotta
2 medium size beets, around 250 grams (cooked and peeled)
2 pears
3 cloves garlic
1/4 tsp rosemary + some to sprinkle on the prepared dish
200 grams baby spinach
4 tbsps olive oil
handful of walnuts
salt and pepper to taste
splash of balsamic vinegar

to prepare
Preheat oven to 220°C/430°F.

Slice each pear into 6 parts, Remove the core. Place the ricotta on a baking sheet lined with baking paper. Surround the ricotta with the pears. This way the ricotta will keep its shape. Pour 2 tablespoons of the olive oil over the ricotta and the pears with the rosemary and coarse salt and pepper. Bake in oven for 30 minutes till golden brown.

In the meantime, cook the spaghetti as per instructions on the package.

Cut the cooked beetroot in small squares. Heat the rest of the olive oil in a pan and drop the sliced garlic. Fry for about 3-4 minutes and then add the beetroot. Fry for another 10 minutes.

Add the cooked spaghetti (making sure you let all water drain out) and mix well with the beetroot. See your pasta turn a beautiful red! Mix in the baby spinach.

Serve with a quarter slice of the ricotta and a few slices of the pears. Sprinkle some more rosemary and salt and pepper and a splash of the balsamic vinegar. A glass of wine and you’re all set!

 

 

 

Related Posts

  • Masala Beetroot Soup
  • Energising Green Apple Spinach Juice
  • Pear Paneer Pie and A Ginger Crust

Tagged With: baby spinach, beetroot, fresh cheese, pasta, pear, ricotta, rosemary, spaghetti, spinach

Comments

  1. Julie is HostessAtHeart says

    January 20, 2015 at 3:19 am

    This looks delicious! Your photos are stunning.

    • boxofspice says

      February 10, 2015 at 8:34 pm

      Thank you Julie!

  2. theclevercarrot says

    January 23, 2015 at 6:18 pm

    Well, isn’t this lovely? At first I thought it was beetroot noddles made with one of those spiralizers! What a pleasant surprise! Love the addition of ricotta too. A great winter meal 😉

    • boxofspice says

      February 10, 2015 at 8:35 pm

      Isn’t it cool that beetroots do that? It was a delicious change to our usual tomato based pasta sauces! 🙂

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Garlic is a precious and loved spice in my kitchen Garlic is a precious and loved spice in my kitchen. My kid actually digs her nose to savor its aroma when I cook with it. Indian food wouldn't be what it is for me without it. And what a ton of health benefits. Our ancestors knew their stuff. See my stories for some benefits that worked for me.
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Finally after nearly 5 years of being away I'm goi Finally after nearly 5 years of being away I'm going home to India this summer. Just can't wait. I mean I'm going to drown myself in dal 🤣. 
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It's been a while and so many of you have been so It's been a while and so many of you have been so kind to constantly ask me what's up. I think I owe you all some answers. My health has been up and down. Don't know if it's serious or not yet 😊 and an existential crisis continues. Well to be fair I've been in one for 30 years 🤣.
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I spend my time cooking old favorites though, for people in my life that just don't want anything else haha. So here is a plum galette because they are in season and so delicious. I made it few days ago and it was gone the same day. 💕
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Merry Xmas everyone. @oranjepixels and I made this Merry Xmas everyone. @oranjepixels and I made this Yule log together and it was so delicious. I'm always sad when this season comes to an end. 
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