Beetroot Pasta

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Beetroot Pasta

For 2 people

Preparation time:  10 min, Cooking time:  20 min

[ingredients title=”Ingredients”]

• 2 large cooked beetroots, peeled and diced
• 2 garlic cloves
• 1 tbsp lemon juice
• Salt and pepper
• 250g spaghetti
• 1 tbsp olive oil
• 125 ml thickened (heavy) cream
• Salt and pepper
• Ricotta cheese, spring onion, green leaves and nuts to garnish

[/ingredients]

PREPARATION

• Bring a pot of salted water to boil.
• Add pasta.
• Cook for 10 minutes or until al dente. Drain. Set aside. Reserve ¼ cup pasta water.
• Place beetroots, garlic cloves and ¼ cup pasta water in a food processor. Processor a smooth paste. Set aside.
• Heat oil in a large frying pan over medium-high heat. Add beetroot mixture. When warm, stir in cream. Simmer for 2-3 minutes.
• Add cooked pasta. Toss. If the pasta sauce is too thick, add more pasta water.
• Garnish with ricotta, green leaves, nuts and sliced spring onion

Imprimer

Beetroot Pasta Sauce

For 2 people Preparation time:  10 min, Cooking time:  20 min

Ingrédients

• * 2 large cooked beetroots peeled and diced
• * 2 garlic cloves
• * 1 tbsp lemon juice
• * Salt and pepper
• * 250g spaghetti
• * 1 tbsp olive oil
• * 125 ml thickened heavy cream
• * Salt and pepper
• * Ricotta cheese spring onion, green leaves and nuts to garnish

Instructions

1. Bring a pot of salted water to boil.
2. Add pasta.
3. Cook for 10 minutes or until al dente. Drain. Set aside. Reserve ¼ cup pasta water.
4. Place beetroots, garlic cloves and ¼ cup pasta water in a food processor. Processor a smooth paste. Set aside.
5. Heat oil in a large frying pan over medium-high heat. Add beetroot mixture. When warm, stir in cream. Simmer for 2-3 minutes. Add cooked pasta. Toss. If the pasta sauce is too thick, add more pasta water.
6. Garnish with ricotta, green leaves, nuts and sliced spring onion