Wholegrain pasta gratin with spring onions and beetroot
A nutritious, colourful and sustainable recipe.
Beetroot, which can be eaten raw or cooked, is packed with vitamins, minerals, and antioxidants.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Serves four
- Wholegrain pasta – 320 g
- Spring onion – 120 g
- Beetroot – 220 g
- Extra virgin olive oil – 2 tbsp (20 g)
- Parmesan to taste
- Milk – 500 ml
- Butter – 30 g
- Flour – 30 g
- Salt to taste
- A pinch of nutmeg
Nutritional information
Per serving: 538 Kcal
Environmental Impact
Per serving:
487 grams CO2 equivalence - carbon footprint
484 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Preheat the oven to 220°C.
Make a béchamel sauce: In a saucepan, melt the butter, add flour and hot milk, a pinch of nutmeg and salt.
Bring to the boil, mixing constantly to avoid lumps forming.
In the meantime, chop the spring onions and fry them in a pan with the diced beetroot.
Blend and add the colourful puree to the béchamel sauce.
Cook the pasta according to the instructions and toss with the sauce.
Pour into a casserole dish. Sprinkle with a bit of grated Parmigiano Reggiano and cook in the oven for a few minutes until a crust forms.
Garnish with green spring onion tops to serve.
The Chef’s Advice
Remember to wash the beetroot thoroughly in cold water to remove any soil residues.
Nutritional Advice
Beetroot is not to be confused with sugar beet. It is a highly nutritious vegetable which lends itself to many recipes, from side dishes to smoothies. Beetroot contains many beneficial antioxidant and anti-inflammatory nutrients.
Environmental Advice
Moderate the quantity of dairy products.
Dairy products, such as Parmesan and butter, have a very high environmental impact. Use them in moderation to add flavour to your dishes, along with herbs and spices.
