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Gluten-Free Shells with Beets, Ricotta, and Pistachios

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant gluten-free pasta recipe offers an elegant twist on vegetarian dining, combining the earthy sweetness of golden beets with velvety whipped ricotta. By cooking the pasta shells in the beet-infused water, every morsel absorbs a delicate flavour and a beautiful hue. The addition of toasted pistachios and fresh chives provides a sophisticated contrast in texture, making this a truly satisfying meat-free meal that feels both light and luxurious.

Ideal for a mid-week treat or a relaxed weekend dinner with friends, this healthy homemade dish is naturally packed with nutrients from the fresh vegetables and protein-rich nuts. Using shop-bought gluten-free shells ensures the recipe remains accessible for those with dietary requirements without compromising on taste. Serve it warm with a final drizzle of extra virgin olive oil to elevate the savoury notes of the dish.

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Ingredients for Gluten-Free Shells with Beets, Ricotta, and Pistachios

  • 40g raw pistachios

  • 1 teaspoon plus 5 tablespoons olive oil

  • plus more for drizzling

  • Kosher salt, freshly ground pepper

  • 240ml ricotta

  • 900g small golden beets, scrubbed

  • 1 large shallot, finely chopped

  • 45ml Champagne vinegar

  • 350g gluten-free shells or other short pasta

  • 1 tablespoon finely chopped fresh chives

  • Flaky sea salt

How to make Gluten-Free Shells with Beets, Ricotta, and Pistachios

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Preheat oven to 350°. Toast pistachios on a baking sheet, stirring occasionally, until golden brown, 8-10 minutes. Let cool, then chop. Toss in a small bowl with 1 teaspoon oil; season with kosher salt and pepper.

Process ricotta and 1 tablespoon oil in a food processor until smooth (or whisk in a bowl); season with kosher salt and pepper.

Cook beets in a large pot of boiling salted water until just tender, 12-15 minutes. Transfer to a kitchen towel and let cool slightly. Rub off skins with paper towels and slice 1/4" thick. Toss in a large bowl with shallot, vinegar, and 4 tablespoons oil; season with kosher salt and pepper.

Return beet cooking liquid to a boil and use it to cook pasta, stirring occasionally, until al dente. Drain pasta, reserving 120ml pasta cooking liquid.

Meanwhile, heat a large skillet over medium-high. Cook beets and dressing, tossing occasionally, until beets are golden brown in spots, 8-10 minutes. Add pasta and cook, tossing and adding cooking liquid as needed, until pasta is coated.

Serve pasta over ricotta topped with pistachios and chives and drizzled with oil. Season with sea salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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