Pasta with beetroot and stracchino, a very simple, creamy first course ready in just a few minutes, just the cooking time of the pasta. How many versions have I seen on social media of this first course, and who am I not to try it and make you try it too? A super-fast pasta where you don’t have to cook the sauce, just the pasta. Actually, you prepare it just in the time it takes to cook the pasta because you get the beetroot already cooked from the supermarket. After cutting it into chunks, all you have to do is blend it with the same ingredients as pesto, or almost, because for this recipe there is no basil, just pine nuts, oil, and pecorino. And this cream is already good on its own, but with the addition of stracchino, it becomes even better. I’ll just say that Giorgia, the most skeptical in the house, devoured it. I, of course, more incredulous than ever, but that’s okay. Let’s go into the kitchen together because the pasta with beetroot and stracchino will be ready in a click!
If you’re interested in other vegetable-based first course recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 480.91 (Kcal)
- Carbohydrates 31.40 (g) of which sugars 5.17 (g)
- Proteins 16.72 (g)
- Fat 32.48 (g) of which saturated 4.09 (g)of which unsaturated 5.65 (g)
- Fibers 4.45 (g)
- Sodium 2,345.94 (mg)
Indicative values for a portion of 353 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.5 oz pasta
- 6 oz beetroot (pre-cooked)
- 2 tbsps extra virgin olive oil
- 1/2 red onion
- 3 tbsps pine nuts
- 3 oz stracchino
- 0.7 oz pecorino
- salt (to taste)
- chopped parsley (to taste)
Tools
- High-edged saucepan
- Frying pan
- Cutting board
- Knife
- Blender
Steps
First, toast the pine nuts for a few minutes in a well-heated non-stick pan. Meanwhile, cook the pasta in plenty of salted water. Separately, clean and chop the onion and sauté it in a pan with the oil. Then add the pine nuts and the beetroot cut into cubes. I used the one already steamed. Season with salt and cook for 5 minutes.
Transfer everything to the glass of a blender or immersion blender, add 50 g of stracchino and the pecorino. Add a little pasta cooking water and blend until you get a smooth and homogeneous cream.
Then transfer the cream back to the pan, adding a little more pasta cooking water and heat it for a few moments. Drain the pasta, mix it with the cream, and sauté for a few minutes over medium heat.
The pasta with beetroot cream is ready! Serve it with the remaining stracchino, some pine nuts, and chopped parsley.
Storage and Tips for Pasta with Beetroot
Pasta with beetroot and stracchino cream is best enjoyed immediately after cooking to maintain its creaminess.
FAQ Questions and Answers for Pasta with Beetroot
How can I replace stracchino?
Alternatively, you can use stracciatella or another creamy cheese.
