Pasta with beet and feta

Method

Bring a large pot of water to a boil, and when it boils, cook the La Veronese® Organic Sorghum Maccheroni according to the package directions.

While the pasta is cooking, chop the precooked beet and feta cheese into small pieces, then transfer everything to a tall container. Blend with an immersion blender until smooth and creamy. If necessary, add a splash of water to make it easier to work with.

Pour the beetroot puree into a large skillet and add a drizzle of extra virgin olive oil, stirring over low heat.

Remove a ladle of the pasta cooking water and gradually add it to the cream, making it smoother and more suitable for coating the macaroni. Stir carefully until the sauce reaches a creamy, even consistency, without drying out the sauce..

Once the pasta is cooked, drain it, reserving a little of the cooking water, then transfer it directly to the skillet with the beetroot puree. Toss gently for a few moments, so that the sauce is evenly distributed and absorbed by the pasta. 

Plate the macaroni while still warm and garnish with crumbled feta and a few fresh thyme leaves.

Serve immediately to fully enjoy the creaminess of the sauce and the contrast between the sweetness of the beets and the saltiness of the feta.