Paccheri with Beetroot Cream

Paccheri with beetroot cream is an original and colorful first course that can surprise your guests. Here is the recipe:

Ingredients

• 320 g of paccheri
• 2 medium-sized beetroots
• 1 shallot
• 200 ml of cooking cream
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste

Preparation

1. Begin by thoroughly washing the beetroots and steaming or boiling them until they soften. Once cooked, let them cool and then peel them. If you prefer, you can also use pre-cooked and peeled beetroots to save time.

2. Dice the beetroots and place them in a mixer. Add the cooking cream and blend until you obtain a smooth and homogeneous cream. If necessary, adjust the salt.

3. Finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.

4. Add the beetroot cream to the pan with the shallot and let it flavor for a few minutes, stirring occasionally. If the cream is too thick, you can thin it with some pasta cooking water.

5. Meanwhile, bring a pot of salted water to a boil and cook the paccheri following the instructions on the package to obtain an al dente texture.

6. Drain the pasta and pour it into the pan with the beetroot cream, stirring gently to ensure the paccheri are well-flavored.

7. Serve the paccheri with a sprinkling of grated Parmesan cheese and a grind of black pepper.

Curiosity

Beetroot is a very versatile vegetable in the kitchen and can be used in many ways: in salads, as a side dish, in creams, or as a base for risottos and pastas. It is also rich in antioxidants and has numerous health benefits. In this recipe, the natural sweetness of the beetroots pairs perfectly with the texture of the paccheri, creating a balanced and tasty dish.