@Flora
Beetroot Pasta: A vibrant and creamy pasta dish featuring a homemade beet sauce, offering a sweet and earthy flavor profile.
1
3
50 grams
10 grams
1 handful
1 teaspoon
50 milliliters
50 grams
600 grams
3
50 grams
10 grams
1 handful
1 teaspoon
50 grams
50 grams
Prepare the fresh beetroot:
Wash and peel 2 medium-sized fresh beetroots.
Chop the beetroots into small, uniform cubes.
Cook the beetroot:
Place the cubed beetroot in a saucepan.
Add enough water to just cover the beetroot.
Bring to a boil, then reduce heat and simmer for 15–20 min, or until the beetroot is tender.
Drain the beetroot, reserving about 1/2 cup of the cooking liquid.
Prepare the pasta water:
Fill a large pot with water and place it on the stove.
Salt the water generously.
Mix the beet sauce:
Add the cooked beetroot, reserved cooking liquid, 2 cloves garlic, 1/4 cup olive oil, 1/4 cup grated Parmesan cheese, 2 tablespoons lemon juice, 1/4 cup walnuts, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a blender.
Blend until smooth and creamy.
If the sauce is too thick, add some of the boiling pasta water to thin it out.
Cook the pasta:
Once the water is vigorously boiling, add 300g of your preferred pasta.
Cook according to the package instructions until al dente.
Drain and serve:
Drain the cooked pasta, reserving a little pasta water.
Place pasta back into the pot.
Stir in the creamy beet sauce, adding a bit of the reserved pasta water if needed to achieve desired consistency.
Plate immediately and garnish with extra Parmesan cheese and walnuts, if desired.