Creamy Beetroot Pasta

 The best present I can give myself on Christmas is this yummy bowl of pasta and forget about the diet. haha! Believe me when I say this dish is incredibly delicious. The sauce is wonderfully rich and it's got  that strong, distinct taste of gorgonzola which gives the dish a lift. 

Ingredients
2 beetroot bulbs or 450g sliced beetroot in can, drained
1 teaspoon olive oil
30-50grams gorgonzola
150ml cream
1 slice of prosciutto

Method
1. Roast the beetroot. Set oven at 180C/350F and roast beetroots for 1 hour. Set aside.
2. Cook the pasta according to directions in plenty of salted boiling water. Drain.
3. In a small saucepan on low to medium heat, add a teaspoon of oil and crumble the gorgonzola in and cook it stirring all the time so that it doesn’t catch on the bottom of the pan. Add the cream and heat this up on medium heat  and keep stirring until the gorgonzola has melted into the cream. Add prosciutto and beetroot.
4. Place pasta in a bowl and pour sauce over.




Recipe from Not Quite Nigella (Pink Pasta Bows)

In this festive season, we always adorn our windows with "parol", a Filipino Christmas lantern influenced by the Mexican Pinata. It represents the star of Bethlehem that guided the Three Wise Men to the manger of baby Jesus. The traditional form is a five-pointed star with two decorative tails like this one my hubby made.