Creamy Beetroot Tagliatelle with Parmesan and Toasted Pine Nuts
This vibrant dish showcases the earthiness of beetroot, transformed into a silky sauce that clings to fresh tagliatelle. Inspired by the rustic elegance of Italian cuisine, the sauce is enriched with heavy cream and finished with nutty Parmesan for a savory depth. Toasted pine nuts add a satisfying crunch, while a drizzle of olive oil and fresh herbs elevate each bite, creating a harmonious blend of flavors perfect for a comforting vegetarian main course.
Ingredients
- 400 gramsfresh tagliatelle
- 2 medium, roasted and peeledbeetroot
- 200 mlheavy cream
- 100 grams, gratedParmesan cheese
- 50 gramspine nuts
- 2 tablespoonsolive oil
- a handful, choppedfresh herbs (e.g., basil or parsley)
- to tastesalt
- to tasteblack pepper
Instructions
- Toast the pine nuts in a dry skillet over medium heat until golden brown, stirring frequently. Set aside.
- In a blender, combine roasted beetroot and heavy cream; blend until smooth. Season with salt and pepper.
- In a saucepan over medium heat, add the beetroot mixture and bring to a gentle simmer. Stir in the grated Parmesan until melted and well combined.
- Cook the tagliatelle according to package instructions until al dente. Reserve some pasta water, then drain.
- Add the drained pasta to the saucepan with the beetroot sauce, tossing to combine. If needed, add reserved pasta water to reach desired consistency.
- Serve immediately, topped with toasted pine nuts, fresh herbs, a drizzle of olive oil, and extra Parmesan if desired.
Tips
- For additional flavor, consider adding a pinch of nutmeg to the sauce.
- Be sure to taste and adjust seasoning before serving.