Beetroot and stracchino pasta: the recipe for a creamy and colorful starter
Ingredients
Pre-cooked beetroot
Extra virgin olive oil
The beet and stracchino pasta it’s a first creamy and colorful to prepare an espresso for everything lunch or have dinner with the family. To bring it to the table, a few simple ingredients and a few minutes are enough: the pre-cooked beetroot, drained and cut into cubes, will be seasoned with a sautéed onion and toasted pine nutsIand pureed in an immersion blender with stracchino, pecorino and a few basil leaves.
The sauce thus obtained will then be heated in a pan and will be used to whip the pasta in its short format. We used the fusilliperfect for capturing the sauce in all its creaminess, but if you prefer you can choose paccheri, rigatoni, penne, spaghetti, linguine … Or the whole pasta: for an even more interesting contrast of flavors.
He pecorino and the basil will give an edge to the dish, giving it the right flavor and an unmistakable fragrance. If you don’t like strong flavors you can replace it with grated parmesan or use ricotta, robiola, squacquerone or other cow’s milk Cream cheese to your liking instead of stracchino.
When they are in season, buy fresh beets: simply cook them in a pan filled with water with a pinch of salt for about 45 minutes, or until tender by pricking them with your teeth with a fork.
Find out how to make beetroot and stracchino pasta by following the step-by-step procedure and tips. If you liked this recipe, try the cream of leek and speck pasta.
How to Make Beet and Stracchino Pasta
Step 1
Step 1
Drain the beetroot, pat dry with a paper towel and cut into large cubes 1.
2nd step
2nd step
Drain the beetroot, pat dry with a paper towel and cut into large cubes 1.
Heat a drizzle of extra virgin olive oil in a non-stick pan 2.
Step 3
Step 3
Clean the onion, chop it and pour it into the pan 3.
Step 4
Step 4
Heat a drizzle of extra virgin olive oil in a non-stick pan 2.
Mix the pine nuts 4.
Step 5
Step 5
And let sauté for a few minutes over low heat, until the onion is wilted and the pine nuts are lightly toasted. 5.
Step 6
Step 6
Clean the onion, chop it and pour it into the pan 3.
Now add the beetroot 6.
Step 7
Step 7
Stir with a wooden ladle seven.
Step 8
Step 8
Mix the pine nuts 4.
Leave the beet cubes with the sautéed onions for 5 minutes 8.
Step 9
Step 9
When done, transfer everything to a large bowl 9.
Step 10
Step 10
And let sauté for a few minutes over low heat, until the onion is wilted and the pine nuts are lightly toasted. 5.
Add the stracchino ten.
Step 11
Step 11
Add the grated pecorino 11.
Step 12
Step 12
Now add the beetroot 6.
Basil leaf fragrance 12.
Step 13
Step 13
Drizzle with oil 13.
Step 14
Step 14
Stir with a wooden ladle seven.
Salt and sprinkle with ground pepper 14.
Step 15
Step 15
Mix everything with an immersion blender 15.
Step 16
Step 16
Leave the beet cubes with the sautéed onions for 5 minutes 8.
until you get a thick and creamy puree 16. Meanwhile, boil the pasta in plenty of lightly salted boiling water.
Step 17
Step 17
Pour the beet puree into a large pan and heat for a few minutes, stirring often 17.
Step 18
Step 18
When done, transfer everything to a large bowl 9.
Drain the al dente pasta and pour it directly into the pan with the sauce 18accompanied by a ladle of cooking water.
Step 19
Step 19
Stir carefully 19.
Step 20
Step 20
Add the stracchino ten.
Turn off the heat and add the chopped basil 20.
Step 21
Step 21
Finish with a handful of pine nuts 21.
Step 22
Step 22
Add the grated pecorino 11.
Divide the pasta onto individual plates. 22bring to the table and serve.
storage
Beetroot and stracchino pasta should be eaten very hot at the time. Storage is not recommended.
