Pasta in roasted beet sauce
by
David Zamorano
05 Jan 2022
Ingredients:
- For 4 servings you need
- 1 liter of drinking water
- 350g of pasta (estimated between 75g and 100g per person)
- 2 large boiled beets
- 200 g of mozzarella cheese
- 50 g of cream
- Dried or dehydrated basil
- 2 cloves of garlic
- Salt and pepper to taste
- Olive oil
- Two handfuls of disinfected spinach
Procedure:
- Bring the water to a boil in your Element cookware, 20 cm from the bottom of your pot, and add the pasta of your choice, either long or short. Let it cook for 5 to 7 minutes. Set aside.
- In your Vital Blender, add the previously cooked beets, a splash of drinking water, the garlic, the cream, the cheese, and season to taste.
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Blend very well until all the ingredients are incorporated.
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Clean your 20cm pot and heat it over medium heat. Add a splash of olive oil, the two handfuls of spinach, and stir in the beet sauce you prepared in the blender.
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Mix the ingredients well and wait for it to come to a boil. Turn off the heat and add the pasta.
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It is important that you remove the pot from the heat so that it does not churn and that you do not overcook the pasta in the first step, so that it is "al dente" and well incorporated into the sauce.
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Garnish with fresh basil, pepper, or Parmesan cheese. Pair your dish with a glass of white wine and indulge!
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