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Macaroni with Pink Sauce
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
40 min(s)
3 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Peeled large beets1 unit(s)
- Peeled medium garlic clove2 unit(s)
- Sea salt to taste
- Ground black pepper to taste
- Granoduro spaghetti or bavette pasta200 g
- sprig of thyme1 unit(s)
- Olive oil1 dessert spoon
- Cut the beets into medium cubes and season with salt and pepper.
- Place the beetroot in a foil bag along with the olive oil, garlic and thyme. Close well.
- Place on a baking sheet and bake in a preheated oven at 200ÂșC for 20-30 minutes until the beets are cooked.
- Remove the thyme sprig and blend the beetroot together with the garlic and all the liquid from the bundle in a blender.
- Keep adding filtered water to get the sauce done.
- Transfer the sauce to a pan, heat and adjust the salt. Reserve.
- Cook the macaroni according to the package instructions. Drain and add to the sauce. Use some of the cooking water if necessary.
- Serve with mashed ricotta or feta cheese.
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