This fun Barbie Pasta recipe combines roasted garlic, ricotta, Parmigiano, and vibrant beets for a creamy, dreamy pink pasta dish.
Let me confess something—I never planned for this recipe to become a thing. It started as a random experiment, fueled by a leftover beet and my love for all things pink. I mean, who wouldn’t want their dinner to look like a scene straight out of a Barbie dream house?
The first time I made it, I wasn’t even sure if it would work. I roasted some garlic, tossed it in a blender with ricotta and Parmigiano, and prayed the beet wouldn’t taste too… earthy. The result? A creamy, gorgeous, shockingly delicious pasta that instantly became my husband’s favorite. He called it “Millennial Pasta.” I called it dinner that felt like a hug and a party all in one.
And hey, the best part? You don’t need to be a culinary genius to pull it off. If you can boil water, you can rock this recipe.
Why You’ll Love This Barbie Pasta Recipe?
- It’s like a party on a plate: That bold pink hue is unapologetically fun, and honestly, who doesn’t need a little more joy in their meals?
- The flavor hits all the right notes: The sweetness of roasted garlic and beets, balanced with creamy ricotta and nutty Parmigiano, is chef’s kiss.
- Minimal effort, maximum payoff: This looks fancy, but it’s low-key easy enough for a weeknight dinner.
Ingredient Notes:
This isn’t one of those recipes where you need fancy, hard-to-find stuff. These simple ingredients work together like magic:
- Garlic: Roasted garlic is the MVP here. It adds this subtle, sweet depth to the sauce that you can’t fake. Pro tip? Roast a couple of heads because you’ll want more for spreading on bread or adding to other dishes.
- Olive Oil: Just a touch to roast the garlic. Use the best quality you can get—it really makes a difference.
- Ricotta Cheese: The creamy base for the sauce. I sometimes swap in mascarpone when I’m feeling indulgent. Both work like a charm.
- Parmigiano Cheese: Salty, nutty, and essential. Freshly grated is always better, but I won’t judge if you grab the pre-grated stuff in a pinch.
- Beets: The star of the show. Cooked beets bring that vibrant pink color and a hint of sweetness that ties everything together.
- Pasta: Use whatever you’ve got on hand—penne, spaghetti, fusilli. It all works. Just don’t forget to save that starchy pasta water!
How To Make Barbie Pasta?
Step 1. Roast the Garlic
Preheat your oven to 400°F and grab a whole head of garlic. Chop off the top, drizzle it with olive oil, and wrap it up like a little package in foil or parchment paper. Pop it in the oven for 35–40 minutes until your kitchen smells like heaven. Let it cool before handling—because trust me, hot garlic juice on your hands is not the vibe.
Step 2. Cook Your Pasta
While the garlic roasts, bring a big pot of water to a rolling boil. Add a generous amount of salt—like, more than you think. It should taste like the ocean. Cook your pasta to al dente perfection, and for the love of all things holy, save about two ladles of that starchy pasta water before draining. It’s liquid gold for your sauce.
Step 3. Blend the Sauce
Now for the fun part. Squeeze the roasted garlic cloves out of their skins (so satisfying, right?) and toss them into a blender with ricotta, Parmigiano, cooked beets, a pinch of salt, and a couple of ladles of that pasta water. Blend until smooth. If it’s too thick, add a little more water—go slow until you hit that perfect creamy texture.
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Step 4. Toss and Serve
Dump your pasta back into the pot, pour over that stunning pink sauce, and mix it all up. If you’re feeling fancy, drizzle some hot pepper oil or sprinkle on extra Parmigiano. And there you have it—Barbie Pasta that’s almost too pretty to eat. Almost.
Storage Options:
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, add a splash of milk or water to the sauce before warming it gently on the stovetop. Microwaving works in a pinch, but the sauce might thicken up a bit.
Variations and Substitutions:
Feeling adventurous? Here are some ways to switch things up:
- Switch the Cheese: Swap ricotta for cream cheese or goat cheese for a tangy twist.
- Add Protein: Grilled chicken, shrimp, or crispy pancetta would be chef’s kiss in this.
- Boost the Veggies: Toss in some sautéed spinach or roasted cherry tomatoes for extra flavor and color.
- Gluten-Free: Use your favorite GF pasta—this sauce loves everyone equally.
What to Serve with Barbie Pasta?
This pasta is pretty perfect on its own, but a little something on the side never hurts:
- Crisp Green Salad: Something simple with a tangy lemon vinaigrette to balance the richness.
- Garlic Bread: Because carbs are life.
- Rosé or Sparkling Water: Keep it light and fun, just like this dish.
Frequently Asked Questions:
Can I make the sauce ahead of time?
Totally. Make the sauce up to two days in advance and keep it in the fridge. Just warm it up gently when you’re ready to use it—don’t boil it, or the cheese might separate.
Can I use raw beets?
Nope, sorry. Raw beets won’t give you that creamy texture or sweet flavor. Stick to cooked ones—roasted, boiled, or even store-bought pre-cooked beets work great.
Is this recipe picky-eater approved?
Yes! The bright pink color is an instant win with kids, and the mild, creamy flavor keeps them coming back for more. Plus, they won’t even notice they’re eating beets. Sneaky, right?
Barbie Pasta isn’t just a meal—it’s a vibe. It’s perfect for when you need a little color in your life, whether you’re hosting friends or just want to make Tuesday night feel special. So, what do you think? Ready to turn your dinner table into a Barbie dream house? I can’t wait to hear how it turns out for you!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Barbie Pasta
Ingredients
- 1 whole garlic bulb
- 1 teaspoon olive oil
- 75 grams ricotta cheese
- 75 grams Parmigiano cheese grated
- 100 grams cooked beets
- 200 grams pasta of your choice
- Salt to taste
- Reserved starchy pasta water as needed
Instructions
Prepare the Garlic
- Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle it with olive oil, and place it in a small ramekin. Cover with a lid or aluminum foil. Roast for 35–40 minutes, or until the garlic is soft and caramelized. Allow it to cool before handling.
Cook the Pasta
- Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the water, then cook the pasta according to the package instructions until al dente. Reserve approximately two ladles of the starchy pasta water before draining.
Prepare the Sauce
- In a blender or food processor, combine the roasted garlic (squeezed out of the skins), ricotta cheese, grated Parmigiano, cooked beets, a pinch of salt, and two ladles of the reserved pasta water. Blend until smooth, adjusting the consistency with additional pasta water if needed.
Combine Pasta and Sauce
- Return the drained pasta to the pot and pour the prepared sauce over it. Toss thoroughly to ensure the pasta is evenly coated with the sauce.
Serve
- Plate the pasta immediately, garnishing with additional Parmigiano cheese or a drizzle of hot pepper oil, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
