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Buckwheat penne in beetroot sauce
ingredients
servings
1
Red beetroot
180 oz
Buckwheat pasta
95 oz
Tropea onion
66 oz
Dried pine nuts
2 oz
Extra virgin olive oil
7 oz
Salt
1 pinch
White pepper
1 pinch
Turmeric
1 pinch
Sweet paprika
1 pinch
Ginger powder
1 pinch
Garlic powder
1 pinch
Dry parsley
1 pinch
Basil
3 oz
Grated Parmesan cheese
12 oz
first courses from Italy - Sicilia
Buckwheat penne in beetroot sauce
Buckwheat penne in beetroot sauce
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Today red is its color. For a dish with a taste that teases and pleases, not too sweet and with a unique color ...
preparation
step 1
Cook the pasta in boiling salted water. In the meantime, cook the sliced onion in a pan with a little water and a little oil.
step 2
Once the onion is cooked, put it in the mixer and cut the pre-cooked beetroot into small squares, then place it in the pan with the remaining oil and water and season with pepper and salt.
step 3
After a couple of minutes, add in the mixer, in which there are onions, almost all of the beetroot, some small squares we leave them.
step 4
Add the spices, basil and pine nuts to the mixer and whisk well, until creamy.
step 5
After that pour the cream in the pan, in which we had left some squares of beetroot and stir. As soon as the pasta is cooked, pour it into the pan and mix everything together. Finally, put in the plate and add the Parmesan. Enjoy your meal.
