Fettuccine de Beterraba

Fettuccine de Beterraba is a vibrant and nutritious gluten-free pasta dish that showcases the earthy sweetness of beets, combined with a creamy sauce and fresh herbs. This visually stunning dish is not only delicious but also packed with vitamins and minerals.

Ingredients

• Beetroot - 200 grams
• Gluten-free fettuccine pasta - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Heavy cream - 100 ml
• Parmesan cheese - 30 grams, grated
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Peel and chop the beetroot into small cubes. Boil them in salted water for about 15 minutes or until tender, then drain and let them cool.
2. In a food processor, blend the cooked beetroot until smooth. Set aside.
3. Cook the gluten-free fettuccine according to package instructions, usually about 8-10 minutes. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
5. Stir in the pureed beetroot and heavy cream, mixing well. Cook for 2-3 minutes until heated through.
6. Add the cooked fettuccine to the skillet, tossing gently to coat in the sauce. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
7. Garnish with fresh basil before serving.

Nutrition

• Calories: 480
• Protein: 14 g
• Carbs: 54 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 40 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, particularly betalains from beets, which may help reduce inflammation.
• High in fiber, promoting digestive health and helping to maintain healthy blood sugar levels.

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