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Rigatoni stuffed with beets in spinach sauce

These vegetables go great with pasta

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Rigatoni stuffed with beets in spinach sauce

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económico
Method:
25 mins. min.
Preparation:
20 mins. min.
 
 

Adrian Geralnik

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Ingredients

    • 400g rigatoni Afeltra
    • 3 fresh beets
    • 3 Cloves garlic
    • 4 garlic sprouts
    • 1 onion
    • 200g Spinach
    • Vegetable broth
    • 150ml cream
    • Salt and pepper
    • Olive oil

Method

  1. Peel beets and grate. Chop garlic and onion, saute with a little oil and when they begin to brown add the beets. Season and cook through for a couple of minutes. With the help of a food mixer, blend well, and put the mixture inside a pastry bag.
  2. Blanch the Spinach in boiling water and cool immediately in ice water.
  3. Chop the garlic sprouts and saute for a few minutes. Add Spinach, stir a few times and add the broth and cream. Season, cook a few minutes and blend well. Strain through a Chinois strainer.
  4. Cook the pasta in salted, boiling water, a couple of minutes less than indicated on the packet. Cool.
  5. Fill the rigatoni with the beet mixture. Place on a tray, greased with oil, cover with water and then cover with foil. Heat in oven at 190 º for 10 minutes. Serve the pasta with Spinach sauce.
  6. Serve the pasta with Spinach sauce.

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