Ribbon Pasta with Chioggia Beets and Cream Cheese

Name: Ribbon Pasta with Chioggia Beets and Cream Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Main Course, Vegetarian, Pasta
Ingredients: 500 g Durum wheat ribbon pasta; 1 EL Butter; 1 Stück Onion, white; 2 EL Rapeseed oil; 500 g Chioggia beets; 2 Stück Celery stalks; 1 Stück Ginger; 150 g Cream cheese; 50 ml Water or vegetable broth; Salt; Pepper; 0.5 Bund Basil

A colorful pasta dish featuring striped Chioggia beets, celery, and a subtle hint of ginger in a creamy cream cheese sauce.

By Simon Leber

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 4

Tags: Main Course, Vegetarian, Pasta, Easy, Quick

Ingredients

500 g Durum wheat ribbon pasta
1 EL Butter
1 Stück Onion, white
2 EL Rapeseed oil
500 g Chioggia beets
2 Stück Celery stalks
1 Stück Ginger
150 g Cream cheese
50 ml Water or vegetable broth
Salt
Pepper
0.5 Bund Basil

Instructions

1. Sauté the white onion cubes in rapeseed oil until translucent.
2. Add the finely sliced Chioggia beets and sauté until tender-crisp. If necessary, add a splash of liquid (water or broth) to prevent sticking.
3. Shortly before the end of the cooking time, add the finely sliced celery and chopped ginger and sauté briefly.
4. Season with salt and stir in the cream cheese until a creamy sauce forms.
5. Meanwhile, cook the ribbon pasta in salted water until al dente, drain, and toss in a little butter.
6. Serve the pasta immediately with the beet mixture. Garnish on the plate with freshly ground pepper and fresh basil.