Rainbow Conchinha

Name: Rainbow Conchinha
Yield: 8
Ingredients: 1 large beetroot (275 g), cut into four pieces; 1 cup of fresh green peas (125 g); 2 medium carrots (240 g), cut in half; 300 g of fresh asparagus, cut into 2.5 cm pieces; 3 cloves of garlic, minced; 1 medium onion (100 g), finely chopped; 1/4 cup of olive oil (60 ml); 1 tablespoon of lemon juice; 1 1/2 cups of heavy cream (360 ml); 1 teaspoon of salt or to taste; 500 g of conchinha type macaroni; 1 Camembert cheese (200 g) without rind, cut into 1 cm x 2 cm cubes; 1 block of cream cheese (227 g), cut into 1 cm x 2 cm cubes; 100 g of goat cheese, cut into 1 cm x 2 cm cubes

1
1 large beetroot (275 g), cut into four pieces
2
1 cup of fresh green peas (125 g)
3
2 medium carrots (240 g), cut in half
4
300 g of fresh asparagus, cut into 2.5 cm pieces
5
3 cloves of garlic, minced
6
1 medium onion (100 g), finely chopped
7
1/4 cup of olive oil (60 ml)
8
1 tablespoon of lemon juice
9
1 1/2 cups of heavy cream (360 ml)
10
1 teaspoon of salt or to taste
11
500 g of conchinha type macaroni
12
1 Camembert cheese (200 g) without rind, cut into 1 cm x 2 cm cubes
13
1 block of cream cheese (227 g), cut into 1 cm x 2 cm cubes
14
100 g of goat cheese, cut into 1 cm x 2 cm cubes

Ingredients

1
1 large beetroot (275 g), cut into four pieces
2
1 cup of fresh green peas (125 g)
3
2 medium carrots (240 g), cut in half
4
300 g of fresh asparagus, cut into 2.5 cm pieces
5
3 cloves of garlic, minced
6
1 medium onion (100 g), finely chopped
7
1/4 cup of olive oil (60 ml)
8
1 tablespoon of lemon juice
9
1 1/2 cups of heavy cream (360 ml)
10
1 teaspoon of salt or to taste
11
500 g of conchinha type macaroni
12
1 Camembert cheese (200 g) without rind, cut into 1 cm x 2 cm cubes
13
1 block of cream cheese (227 g), cut into 1 cm x 2 cm cubes
14
100 g of goat cheese, cut into 1 cm x 2 cm cubes

Directions

1
In a pressure cooker, cook the beetroot in enough water to cover it until tender (around 18 minutes after boiling)
2
Cut into cubes and reserve
3
In another pot with boiling water, cook the peas (2 minutes) and reserve
4
Do the same for the carrot and asparagus (both around 15 minutes each), cut into 2 cm pieces and reserve
5
In a large pot, heat 5 liters of water and 1 teaspoon of salt at high heat
6
In another large pot, sauté the garlic and onion in olive oil over high heat, stirring constantly until softened (around 3 minutes)
7
Add the lemon juice, heavy cream, salt, and cooked vegetables
8
Mix well and keep on low heat for around 7 minutes
9
Turn off the heat, cover, and reserve
10
Cook the macaroni in boiling water until al dente (around 8 minutes)
11
Drain, place in a large bowl, pour the reserved sauce over top, and mix well
12
Add all the cheese cubes, mix well, decorate with reserved asparagus, and serve immediately
13
717 calories per serving