Beetroot and Gorgonzola Pasta

Beetroot and gorgonzola pasta is a creamy dish with a distinctive flavor, combining the sweetness of beetroot with the intensity of gorgonzola.

Ingredients

• Pasta (penne or fusilli type) - 320 grams
• Cooked beetroots - 2 medium
• Gorgonzola (sweet or spicy according to preference) - 150 grams
• Cooking cream - 100 ml
• Chopped walnuts - 50 grams (optional)
• Garlic - 1 clove
• Extra virgin olive oil - to taste
• Salt and pepper - to taste
• Grated parmesan - to serve (optional)
• Chopped parsley - to garnish (optional)

Preparation

1. Cook the pasta in plenty of salted water following the times indicated on the package to keep it al dente.
2. Meanwhile, in a large pan, sauté the garlic in extra virgin olive oil until golden. Then remove the garlic.
3. Cut the cooked beetroots into small cubes and add them to the pan, letting them flavor for a few minutes.
4. Add the gorgonzola cut into pieces and the cream, stirring gently until the cheese has completely melted and the sauce becomes creamy.
5. If the sauce is too thick, you can add a little pasta cooking water to reach the desired consistency.
6. Drain the al dente pasta and transfer it to the pan with the beetroot and gorgonzola sauce, stirring for a minute to combine everything well.
7. Add the chopped walnuts for a crunchy touch, if desired.
8. Serve immediately, garnished with chopped parsley and, if you like, a sprinkle of grated parmesan.
9. Adjust salt and pepper to taste.

Trivia

Gorgonzola is an Italian PDO cheese, famous for its characteristic flavor that can vary from sweet to spicy depending on aging. It pairs wonderfully with earthy vegetables like beetroot, creating a truly delicious contrast of flavors.

Enjoy your meal! And if you have other requests or want some suggestions for wine pairings or any further advice, I’m here for you.