Make your dinner special with this simple yet stunning pasta with beetroot on spinach cream and crispy speck.

Pasta with Beetroot on Spinach Cream and Speck

If you’re looking for a refined yet incredibly easy first course, Pasta with Beetroot on Spinach Cream and Crispy Speck is the perfect recipe for you. This visually stunning dish, with its intense and vibrant colors, is ideal for a special dinner but simple enough to prepare during the week.

The linguine with beetroot pairs beautifully with the delicate crescenza cheese, the sweetness of fresh spinach, and the bold flavor of crispy speck, creating an irresistible contrast of flavors and textures. Thanks to the velvety creams that accompany the pasta, each bite is a small masterpiece of taste.

Preparing Pasta with Beetroot on Spinach Cream and Speck is easier than you think: it only requires a few genuine ingredients and some tips to achieve a chef-quality result. This is the perfect recipe for those who love creative cooking!

Let yourself be inspired by other beetroot pasta recipes:

• Fresh Beetroot Pasta
• Pasta with Beetroot and Pecorino Cheese
• Spaghetti with Beetroot, Castelmagno Cream, and Guanciale
• Tagliatelle with Beetroot and Asparagus

Ingredients

• 320 g linguine
• 1 medium beetroot, cooked and pureed
• 200 g fresh spinach
• 150 g crescenza cheese
• 100 g speck, thinly sliced
• Salt and pepper to taste
• Olive oil
• Water for cooking pasta

Instructions

1. Boil water in a large pot and add a pinch of salt.
2. Cook the linguine according to the package instructions, until al dente.
3. In another pan, heat a little olive oil and add the fresh spinach. Cook until wilted, then blend with the crescenza cheese to create a creamy sauce.
4. In a separate skillet, crisp the speck over medium heat until golden brown. Remove and set aside.
5. Mix the beetroot puree with the cooked pasta, then toss with the spinach cream.
6. Serve the pasta on plates, garnished with crispy speck and a drizzle of olive oil. Enjoy!

Total Time

30 min

Cuisine

Italian