Pasta with beetroot and blue cheese
4 servings
30 minutes
Pasta with beetroot and blue cheese is a refined combination of delicate gemelli pasta, sweet roasted beetroot, and tangy blue cheese. This recipe embodies the boldness of Italian cuisine, playing on contrasts of textures and flavors. The roasted beet becomes soft and rich, while orange juice and coriander add freshness and a hint of spice. The blue cheese melts, enveloping the pasta in a creamy sauce that highlights the earthy notes of the beetroot. The dish is perfect for a cozy family dinner or an exquisite gastronomic experiment. It’s best served immediately while the cheese is soft and the aroma of fresh spices is fully revealed.
1
Preheat the oven to 200 degrees.
2
Place the beet in a dish, pour in 0.5 cup of water, cover with foil, and bake in the oven for 45 minutes to 1 hour until soft. Cool, peel, and cut into small pieces. Transfer to a large bowl.
- Beetroot: 1 kg
3
Add minced garlic, orange juice, olive oil, and coriander to the beet. Season with salt and pepper. Mix well.
- Garlic: 1 clove
- Orange juice: 0.3 glass
- Extra virgin olive oil: 2 tablespoons
- Ground coriander: 0.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Boil the pasta in salted boiling water until al dente. Drain, reserving 1 cup of water. Return the pasta to the pot and add half of the crumbled cheese and water, stirring to coat the pasta with the sauce. Season with salt and pepper.
- Gemelli: 500 g
- Blue cheese: 170 g
5
Place the pasta on plates, top with beetroot, and sprinkle with the remaining cheese. Serve immediately.
- Blue cheese: 170 g
