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Beetroot and Gorgonzola Pasta

17/11/2023

Beetroot and gorgonzola pasta is a creamy dish with a unique flavor, combining the sweetness of beetroot with the intensity of gorgonzola cheese.

Ingredients

  • Pasta (such as penne or fusilli) - 320 grams
  • Cooked beetroots - 2 medium
  • Gorgonzola (sweet or spicy according to preference) - 150 grams
  • Heavy cream - 100 ml
  • Chopped walnuts - 50 grams (optional)
  • Garlic - 1 clove
  • Extra virgin olive oil - as needed
  • Salt and pepper - as needed
  • Grated Parmesan - for serving (optional)
  • Chopped parsley - for garnish (optional)

Preparation

  1. Cook the pasta in plenty of salted water according to the package instructions until it’s al dente.
  2. Meanwhile, in a large pan, sauté the garlic in extra virgin olive oil until golden. Then remove the garlic.
  3. Cut the cooked beetroots into small cubes and add them to the pan, letting them flavor for a few minutes.
  4. Add the gorgonzola cut into small pieces and the cream, stirring gently until the cheese has completely melted and the sauce becomes creamy.
  5. If the sauce is too thick, you can add a little of the pasta cooking water to reach the desired consistency.
  6. Drain the pasta al dente and transfer it to the pan with the beetroot and gorgonzola sauce, tossing for a minute to blend everything well.
  7. Add the chopped nuts for a crunchy touch, if desired.
  8. Serve immediately, garnished with chopped parsley and, if you like, with a sprinkling of grated Parmesan.
  9. Adjust salt and pepper to taste.

Curiosity

Gorgonzola is an Italian DOP cheese, famous for its characteristic flavor, which can vary from sweet to spicy depending on the ripeness. It pairs wonderfully with earthy vegetables like beetroot, creating a truly tasty flavor contrast.

Enjoy your meal! And if you have any other requests or want some suggestions for wine pairings or any further advice, I’m here for you.