A colorful and tasty first course, sedanini in pink béchamel. A baked-style pasta ideal to serve simply coated with sauce or finished in the oven.
What do you call sedanini? Besides “sedanini rigati”, this type of straight ridged penne is called “subioti” in the Vicenza dialect. For this recipe I actually used the subioti from Bassano.
Simply finished with an oil-based béchamel made with beetroot, which at the end gave the whole dish a lovely pink color.
Served with hulled hemp seeds and edible flowers from aromatic herbs such as borage and sage that I had in the garden.
If you like baked-style pasta, also try
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 410.69 (Kcal)
- Carbohydrates 63.02 (g) of which sugars 5.37 (g)
- Proteins 13.98 (g)
- Fat 12.89 (g) of which saturated 1.75 (g)of which unsaturated 1.76 (g)
- Fibers 2.21 (g)
- Sodium 637.22 (mg)
Indicative values for a portion of 100 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 for sedanini in pink béchamel
- 1 1/2 cups plant-based milk
- 1/3 cup beetroot cooking water
- 2 oz beetroot
- 2 tbsp extra virgin olive oil
- 1 pinch nutmeg
- 5 tbsp type 2 flour
- 1 pinch unrefined sea salt
- 10 oz rigate sedanini
- 1 tbsp extra virgin olive oil
- 2 tbsp hulled hemp seeds
- 10 edible flowers
- 1 tbsp unrefined sea salt
Tools
- 2 Bowls
- 2 Jars tosca
- 1 Colander tosca
How to prepare sedanini in pink béchamel
Very simple and quick — here’s how to prepare this colorful first course:
Wash and peel the beetroot, slice it and steam for 15 minutes. You can also use pre-cooked beets, but I prefer fresh. Set aside about 2 oz of cooked beetroot and add it to the immersion blender with 1/3 cup of beetroot cooking water until it becomes bright red, then blend.
Then prepare the béchamel as you prefer — I make it in the Thermomix.
Here’s how to do it by hand:
Pour the milk, salt, beetroot purée, and nutmeg into a small saucepan, turn on the heat and sprinkle in the flour while whisking until it gently comes to a boil.
Lower the heat and stir until the béchamel is thick, then set aside.
Meanwhile cook the sedanini, drain, toss with the pink béchamel, hemp seeds and edible herb flowers.
If you prefer, add some Parmesan or vegan cheese, transfer to a baking dish and place under the broiler for 15 minutes to gratinate, then serve.
Tips from Timo e Lenticchie
If you have leftover sedanini in pink béchamel, store them well sealed in a container. When ready to serve, reheat them in a pan adding a little plant-based milk so they can be creamed again.
