Punajuuripasta Mifulla

Ingredients

• 300 grams butterfly pasta
• 330 grams Mifu
• 500 grams beetroots
• 1 pieces onions
• 1 pieces pieces cloves of garlic
• 1 tablespoons canola oil
• 0,5 deciliters water
• 2 deciliters whipping cream
• 1 teaspoons salt
• 1 teaspoons pepper
• 80 grams parmesan cheese
• 30 grams basil

Preparation instructions

Wash and peel the beets. Grate them coarsely. Chop the onions, chop the garlic clove. Sauté the vegetables in oil in a pan. Pour in the water and the cooking cream and simmer under the lid on low heat for 15 minutes until the beetroot is tender. Cook the pasta in salted water. Drain the pasta, and add a drop of oil into it. Season the sauce with salt and pepper. Sprinkle the parmesan among and let it melt. Mix the pasta with the beetroot mixture and stir well. Sprinkle with more grated Parmesan cheese and basil. Serve immediately!

Price

Middle price €€

Preparation time

More than 20 min.

Main ingredient

Vegetarian