These vegetables go great with pasta

People :

4

Preparation time :

45 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

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
Preparation
  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.

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Easy