Gluten free beetroot pasta recipe
This recipe would be ideal for a Valentines meal, the red from the beetroot pasta will tie in perfectly with the theme, it is also a recipe for those who love to experiment with different flavours.
This recipe is very simple to make and you only need a couple of ingredients. Serves 2
A packet of beetroot pasta
2 Tbs of olive oil
70g of gorgonzola
50g of double cream and 25g unsalted butter
In a deep pan add water and salt and bring to the boil, this will be for your pasta.
In a frying pan add the butter olive oil and chopped onions and fry until the onions have softened.
Chop the salame ,peel the skin and slice into small cubes and add to the pan this will flavour the onions.
In a separate pan add the gongorzola and cream and let it melt, if you like your sauces more creamy add all of it, if not add half, salt and pepper, then you add the salame and onions and let it simmer whilst you cook the pasta.
Add the pasta to the boiling water, stir then simmer. The pasta usually takes 6 to 8 minutes al dente.
If you prefer less al dente cook for longer, just keep checking and trying the consistency.
Once the pasta is ready drain the water in a colander and add the pasta into the frying pan with the sauce, the pasta needs to coated.
Place on a plate and grate some hard cheese like Parmesan or we used our Montano cheese
The beauty with pasta is that you an add any type of sauce, an alternative to this one would be to bake it.
Make a meat based ragu, add some bechamel in a baking tray, layer the partially cooked pasta with ragu, bechamel and pasta and finish with grated cheese and some knobs of butter, cook for 20 minutes until the top layer forms a crust and serve.
Buon appetito and Happy Valentines day, buon San Valentino.