Spaghetti with turnips and gorgonzola

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The turnip spaghetti and gorgonzola are a very particular first course that I thought to offer you for the Valentine’s Day menu. The sweetness of red turnips goes well with the strong and contrasting flavor of gorgonzola, and the final result is very particular, in terms of taste but above all on a visual level. The beetroot cream, in fact, will give your spaghetti an intense and beautiful red color, very in theme with Valentine’s Day;) If you are planning a romantic evening but you don’t want to spend so much time in the kitchen, this super quick recipe it could be for you!

  • Doses for 2 people:
  • 160 gr of spaghetti
  • 2 pre-cooked red beets
  • 80 g of gorgonzola
  • 35 g of butter
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 10 min
  • total: 20 min

Method

How to make spaghetti with turnips and gorgonzola

Blend the turnips with a pinch of salt until creamy.

Put the turnips in a saucepan together with the butter and cook (if necessary, season with salt).
In the meantime, cook the pasta in boiling salted water, drain it al dente, then add it to the beetroot cream and mix.

Arrange the gorgonzola into chunks on the plates, then cover it with the seasoned pasta.
The turnip and gorgonzola spaghetti are ready, serve them immediately.

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