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Side dishes and vegetables, vegetarian dishes and bakes 61
Tagliatelle with beetroot [Index: ]
MCRC00902388_BO_rote_Bete_Nudeln-016_F39MCRC00918096_SE_rote_Bete_Nudeln-019MCRC00900722_NF_rote_Bete_Nudeln-018_RZ0Vegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipes
For 4 servings
Large, shallow glass dish
BEETROOT:
3 beetroots, approx. 150 g each
2 bay leaves
PASTA:
500 g tagliatelle
400 g cream
75 g Grana Padano, according to taste
2 tbsp lemon juice
Salt
Black pepper, freshly ground
Sugar
Per serving
977 kcal, 100 g carbs, 41 g fat, 27 g protein,
8,3 BU
PREPARATION
1. Wash the beetroots, pierce them with a fork and add to a glass dish together with 50 ml water
and the bay leaves. Cover with the lid and cook as indicated.
2. Boil the pasta until al dente according to the instructions on the packaging and drain it off.
3. Carefully peel the hot beetroots and cut into thin slices. Add to the pot in which the pasta was
cooked along with the cream and heat up. Add the pasta and Gran Padano and bring to the boil while
stirring continuously. Season to taste with lemon juice, salt, pepper and sugar.
Setting procedure:
Steaming
100 °C
Cooking time: 35-40 minutes
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