Red Beet and Stracchino Heart-Lines Recipe for Valentine’s Day, an easy and quick recipe that is made in the time it takes to cook the pasta! Ideal for dinner, this recipe requires very few steps and ingredients. Mine is also lactose-free because the stracchino and butter are completely lactose-free, so it’s ideal even for the intolerant. And like every Valentine’s Day, for some time now, we renew the tradition of serving Molisana’s Heart-Lines! Below, I leave you some recipes for first courses ideal for this occasion, while at the bottom, after the complete description with photographic steps, I answer some common questions.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients
- 320 g pasta (Molisana Heart-Lines)
- 200 g stracchino (lactose-free)
- 20 g butter (lactose-free)
- 3 red beets, cooked, boiled
- 14 g coarse salt (for the pasta)
- 2 ladles water (hot)
- to taste parsley (optional)
Tools
- 1 Pot
- 1 Colander
- 1 Pan
- 1 Wooden Spoon
- 1 Knife
- 1 Cutting Board
- 1 Blender
- 1 Ladle
Steps
To make Red Beet and Stracchino Heart-Lines Recipe for Valentine’s Day, first cook the pasta in plenty of salted water. Before draining, al dente, set aside two ladles of its cooking water.
Cut the beet into cubes after washing it well and removing any peel residues. Blend it until you get a creamy mixture.
In a large pan, melt the butter in the first ladle of hot water and add the stracchino. I don’t add salt, but if you prefer, you can put a little. When the stracchino has softened, add the beet cream and mix with the second ladle of hot water, which you can also use to clean the blender glass, as I did.
Add the pasta drained al dente and toss everything together for a minute.
Serve them hot, accompanied by a sprinkle of parsley or grated cheese. Due to the speed of this recipe, I don’t recommend preparing it in advance!
FAQ (Frequently Asked Questions)
Can I use any other type of pasta?
Yes, even long pasta as long as it’s rough enough to absorb the sauce well.
What can I use instead of stracchino?
Ricotta or creamy spreadable cheese will work perfectly.
