pasta con crema rossa
tolle58
Preparation time
30 minutiDifficulty
FacileCooking time
20 minutiServings
2Ruote senza glutine con crema di barbabietole e ricotta
Ingredients
- Chickpea flour pasta140 g
- Cow ricotta100 g
- Almonds50 g
- Spreadable cheeseto taste
Procedure
0. Put a pot of salted water on the stove to cook the gluten-free pasta.
1. Meanwhile, slice the pre-cooked beetroot and heat it in a pan for a few minutes. Place the beetroot, ricotta, and plenty of extra virgin olive oil in a blender.
2. Once the pasta is cooked, drain it and add the beetroot puree. Stir quickly until the pasta turns red. Add the chopped almonds.
3. Finally, I added a spoonful of olive oil and a spoonful of spreadable cheese to make the cream even creamier.
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Creation date Mar 18, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.