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Beetroot Linguine Pasta with Puck Béchamel Sauce

puck_bechamel_sauce

Homemade fresh roast beetroot Linguine pasta with Puck Béchamel Sauce with Cheese, fresh spinach, and roasted pine seeds.

  • DIFFICULTY Medium
  • COOKING TIME < 1 hour
  • CUISINE Other
  • Shaikha mqa A RECIPE FROM Shaikha mqa

Ingredients

  • PUCK Béchamel Sauce
  • 1 small Beetroot
  • 3 Tablespoons Olive oil
  • 1 Pinch Sea Salt Flakes
  • 1 Pinch Black Pepper
  • 200 Grams (gm) strong white flour
  • 2 Eggs
  • 1/3 Cup pureed beetroot

Instructions

Step

1
Cut the beetroot into four quarters.

Step

2
Drizzle with olive oil salt and black pepper.

Step

3
Cover with aluminum and roast in a 200C oven for 45-60 minutes.

Step

4
Remove and cool.

Step

5
Scoop out the flesh of the two quarters and puree in a processor.

Step

6
Reserve a 1/3 cup for the pasta.

Step

7
In a bowl, mix everything in a well then place on work board and knead adding more flour if necessary.

Step

8
Wrap and place aside for 30 minutes.

Step

9
Cut in 1/2 then knead and shape in pasta machine or using manual cutter.

Step

10
Place on rack.

Step

11
Cook 1-3 minutes in salted water.

Step

12
Sauté the spinach in butter.

Step

13
Add Puck Béchamel Sauce with Cheese and follow with the pasta.

Step

14
Roast the pine nuts and serve on top.

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