Tagliatelle de Beterraba e Brito

Beetroot and Brito Tagliatelle

Pink and delicious: in honor of Valentine's Day, which is approaching, here is the recipe for this Beetroot and Brito Tagliatelle.

Serves 4 people

400g tagliatelle
150g raw beetroot
400mL vegetable drink
100g Brito
200g spinach
60g toasted cashews
Salt, pepper

1) Cook the paste in plenty of boiling water. For the sauce, blend the peeled and chopped beetroot with the vegetable drink and 40g of Brito for around 3 minutes until it is very smooth.

2) In the frying pan, lightly sauté the spinach with a little olive oil. Add the beetroot sauce, the pasta cooked al dente, mix and let it boil for 1 minute. Finish with baby spinach, Brito slices, cashews, black pepper and a drizzle of olive oil.

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