Beetroot and Gorgonzola Pasta

Name: Beetroot and Gorgonzola Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Mezze Maniche Rigate pasta 0.7 lb; Precooked beets 2 cups; Fresh scallion 1; Water to taste; Fine salt to taste; Gorgonzola cheese sweet 4.5 oz; Roasted Pistachios 70; Sage to taste; Extra virgin olive oil to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Beetroot and gorgonzola pasta? Oh, it's a dish that really pops, both in color and flavor. Seriously, thanks to the mix of sweet beets and that tangy blue cheese bite, it's something special. Up in Northern Italy, especially around Lombardy and Piedmont, people can't get enough. The natural pink color from the beetroot? Super fun! It is not just pretty, though. This beetroot pasta recipe pairs the earthy, tender taste of beetroot with the bold kick of gorgonzola pasta sauce. Really really good. The creamy cheese texture goes right against that slight beet bite, so each forkful feels a bit different. Some folks toss in toasted walnuts or even use beetroot tagliatelle—keeps it interesting.

And listen, the mix of bright veggies and rich cheese is exactly what you’ll see on Italian lunch tables when someone wants comforting but kinda fancy. At lunchtime in the north, this pasta shows up for a reason—it’s quick but feels way more special than your usual meal. Italian kitchens? They're all about using local stuff creatively, and beetroot and gorgonzola pasta really shows off that tradition. Even though the recipe is pretty simple, the moist and creamy sauce ties it all together. It's a go-to when you want something rich but not too heavy.

And you know what? Some folks sprinkle herbs or try different shapes like beetroot spaghetti or even make beetroot and gorgonzola risotto for a twist. Whether it's a main dish or part of a bigger spread with salad or crusty bread, it stands out for the one-two punch of golden cheese and beet flavor. The best part—how easy it is to try your own thing. Switch up the cheese, add nuts, or toss in some greens for a fresh take. Once you get a taste, you'll see why this colorful, flavorful dish is a hit all over Northern Italy. And here's the thing, with so many variations, you’ll never get bored. Super tasty, for real.

How to prepare Beetroot and Gorgonzola Pasta

To prepare the beetroot and gorgonzola pasta, clean and slice the scallion 1. Peel 2 and cut the pre-cooked beetroot into pieces 3.

In the pan, sauté the scallion rings in oil 4. Add the beetroot 5. Salt and sauté for a few minutes, then add a ladle of water 6 and cook for 20 minutes, adding more water if necessary.

Once the cream is ready 7, transfer it to a tall container 8 and blend very finely with an immersion blender 9, adding water as needed.

You should obtain a smooth and silky cream 10, transfer it back into the pan 11 and meanwhile, cook the pasta 12.

Toast the pistachios in a pan 13 and then coarsely chop them 14. Set aside. Soften the gorgonzola in a bowl by mashing it with a fork 15.

Drain the pasta al dente into the sauce 16 and over high heat add about half of the gorgonzola 17. When the gorgonzola is completely melted and blended and the pasta well-seasoned, turn off the heat and add the remaining gorgonzola 18.

Mix briefly 19, so as not to completely melt the cheese. Plate with chopped pistachios and sage leaves 20. Serve the beetroot and gorgonzola pasta immediately 21.

Storage

The beetroot and gorgonzola pasta keeps for a couple of days in the fridge covered. Add the pistachios only on the finished dish to keep them crunchy.

Tip

For a milder version, you can replace the gorgonzola with stracchino. You can reduce the cooking time of the beetroot since it's already cooked, but the cream will be rougher and more rustic.

For the translation of some texts, artificial intelligence tools may have been used.

Beetroot and Gorgonzola Pasta

PRESENTATION

How to prepare Beetroot and Gorgonzola Pasta

Storage

Tip

RELATED RECIPES