Creamy Beetroot Pasta
Today’s recipe is another quick one, perfect for those busy nights. This can also work for meal prep, whether you are looking to make a pasta for your work lunches, or a quick weekend lunch. You can also pack it for a picnic, or serve it for an Italian-style brunch.
Let’s make it.
Creamy Beetroot Pasta Recipe
Ingredients
- half container, about 100 gr cream cheese – Philadelphia or similar, or even fresh ricotta
- Belmorso Wholemeal Strozzapreti
- Belmorso Extra Virgin Olive Oil
- 1 fresh beetroot
- water
- salt
How to make it
- Pre-cook your beet by boiling it in a pot with water until tender. Leave to cool and peel.
- If you want your pasta extra pink, you can cook it in the same pot where you boiled the beetroot. Before set some of that pink water aside for the sauce. To cook the pasta, you’ll need to add more water and salt.
- In the meantime, blend the cooled beet with the cream cheese and a drizzle of EVOO. Add some of that pink water you set aside.
- Dress the cooked strozzapreti with the pink beetroot sauce you made. This can be a great cold salad for Spring and Summer, as you can make it ahead and store it in the fridge.
More Quick Pasta Salad Ideas
You can find our pasta salads here.
