Pasta with beetroot and pecorino
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 391
- Carbohydrates g 56.2
- of which sugars g 6.1
- Protein g 13.7
- Fats g 12.3
- of which saturated fat g 2.97
- Fiber g 11
- Cholesterol mg 7
- Sodium mg 585
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 12 min
- Serving: 4
- Cost: Low
PRESENTATION
When it comes to Italian cuisine, beetroot pasta is really something else. Bright and delicious, it’s sure to catch your eye. Italian kitchens are amazing at turning simple ingredients into dishes that are colorful and tender. I mean, the natural sweetness of beetroot mixed with an earthy, almost creamy texture—when blended into a sauce—is just perfection. Toss some whole grain penne in this velvety beetroot cream, then top it with sharp pecorino cheese. Seriously tasty.
And you know what? Italians love using beetroot not just for its health benefits. It livens up pasta dishes without fuss—just real food doing its magic. Plus, there’s even a trend of making beetroot ravioli or rolling out fresh beet pasta dough, enhancing both color and taste. Pasta with beetroot and pecorino keeps it simple and perfect for any weeknight dinner. Beetroot pasta recipes like this one really really epitomize modern Italian cooking. It's all about spotlighting veggies while staying true to classic pasta traditions.
The combination of sweet beetroot sauce with salty, crumbly pecorino is just so so fresh and satisfying. The sauce clings to every piece of penne. For real, every bite offers a taste of moist pasta, a hint of beet’s earthiness, and a burst of cheesy goodness from the pecorino pasta finish. It’s a vegetarian pasta dish that challenges the norm. Pretty much shows how versatile veggies can be in Italian cuisine.
From its bright color to its rich taste, pasta with beetroot and pecorino keeps things interesting. It shows the versatility of Italian pasta when playing with simple, real ingredients. A few shavings of extra cheese on top? Can't go wrong. You’ve got yourself a plate that’s not only visually appealing but also seriously tasty. Whether you’re a seasoned chef or a curious foodie, this dish offers a great way to enjoy the beautiful fusion of classic and contemporary Italian flavors. And listen, grab your ingredients and dive into a meal that’s as exciting to make as it is to eat.
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- INGREDIENTS
- 5-grain Pennette Rigate pasta 11.25 oz (320 g)
- Precooked beets 1 ¼ cup (200 g)
- Pecorino Romano PDO cheese to taste
- Shallot 1.5 oz (40 g) - already cleaned
- Thyme 1 sprig
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with beetroot and pecorino
To make the pasta with beetroot and pecorino, first clean and chop the shallot with a knife 1. Slice the beets and then cut them into cubes 2. Place a pot of salted water on the stove for cooking the pasta. Pour a drizzle of oil into a pan, add the chopped shallot 3.
Let it sauté for a few moments 4. Add the beetroot 5 and flavor the seasoning with fresh thyme leaves 6.
Take about one and a half tablespoons of seasoning and blend it with half a ladle of hot water (7-8), approximately 20 g, (the same water in which you will cook the pasta), you should obtain a smooth puree 9 which you will add to the seasoning in the saucepan 11
which you will add to the seasoning in the saucepan 10. Pour a ladle of hot water onto the seasoning 11, salt, and continue cooking the seasoning for about a couple of minutes over high heat. Meanwhile, cook the pasta, undercooking it by about three minutes (adjust according to the cooking instructions on the package). Drain the pasta directly into the saucepan with the seasoning 12
add a ladle of pasta water 13 and mix everything over low heat until cooking is complete. Serve your pasta very hot, season with black pepper and a generous grating of pecorino romano in large shavings (14-15).