How unique are we making this pasta?
Fresh Beetroot Linguine is a strikingly vibrant pasta that showcases the natural sweetness and earthy flavor of beetroot. Its deep magenta hue not only captivates the eye but also hints at its rich, complex taste. The pasta is made fresh in small batches, resulting in a tender yet firm texture that beautifully holds sauces and toppings. Ideal for a variety of dishes, it pairs wonderfully with creamy sauces, light dressings, or seasonal vegetables, making it a versatile and nutritious option for any meal. Whether you’re looking to impress at a dinner party or simply enjoy a delightful meal, this beetroot Linguine adds a touch of elegance and flavor to your table.
How do we create colorful pasta?
Red – beet / rose
Orange – sweet potato / butternut, squash/ harissa
Yellow – turmeric root or powder / egg yolk
Green – Basil / parsley / spinach
Blue – Butterfly pea flowers
Purple – hibiscus / beets / lemon butterfly pea tea / purple cabbage
Black – activated charcoal
White – Organic yogurt
Key word:
Rainbow, Colorful, Gift
<<Ingredients>>
Semolina Flour (Durum Wheat), Wheat Flour (Gluten), water
<<Seasonal>>
Our pasta shapes and ingredients will change with the seasons, and our four special pasta dishes will be updated every two weeks. Stay tuned to discover what’s new!
<<Allergens>>
For allergens, please read ingredients in BOLD
In addition to the allergen information specific to each recipe, please be aware that due to our production and packing processes, LuxurieCatering meals may also contain trace amounts of the following allergens: celery, cereals containing gluten (such as wheat, rye, barley, and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).
<The instructions are given as a guide for reheating or cooking>>
Bring a large pot of water to a rolling boil and season it generously with salt (taste like seawater). Once boiling, add the pasta.
Stir the pasta for around 30 seconds to keep it from sticking to the pot, then let it cook.
When the pasta starts to float, it’s a sign that it’s nearly ready. Taste a piece to ensure it has your preferred texture, then drain it and reserve a cup of the cooking water.
Complete the cooking process in your sauce, adding reserved pasta water as needed to achieve the desired consistency.
<<how to store>>
Keep refrigerated. Use within 24 hours of opening. Suitable for home freezing.
Freeze as soon as possible. It’s best to do so within 3 weeks. Defrost thoroughly in the refrigerator and use the same day.
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