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Penne with Beetroot & Goat Cheese | Creamy in 20 Minutes
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20 min
Quick
Knuspr-Küche
Ein elegantes und blitzschnelles italienisches Pastagericht in unter 20 Minuten: Röhrennudeln umhüllt von einer samtigen Sauce aus sanft gedünsteter Roter Bete und geschmolzenem Ziegenkäse, vollendet mit knusprigem Salbei und gerösteten Walnüssen.
Preparation method
Preparation
Bring a large pot with plenty of salted water to a boil. Cut the pre-cooked beetroot into small cubes. Peel and finely chop the garlic cloves. Coarsely chop the walnut kernels.
Prepare pasta & sauce
Cook the penne in boiling salted water according to the package instructions until al dente. Before draining, scoop out and set aside about 100 ml of the starchy pasta water.
Heat the olive oil and half of the butter (approx. 15 g) in a large pan over medium heat. Gently sauté the garlic and beetroot for 3-4 minutes.
Chef's tip
For an especially smooth sauce, the braised beetroot can be puréed beforehand in a blender together with the goat cheese and a little pasta water.
The reserved pasta water contains starch and is the secret to a perfect emulsion that clings ideally to the pasta.
Ingredients
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