Directions:
- Peel the roasted beetroot, chop then rinse quickly under running water to remove exess colour. Let them drip in a colander.
- Heat 4 tbsp olive oil in a frying pan and cook the onions, carrots and garlic for 3-4 minutes until soft.
- Add the anchovy and the chopped beetroot and cook a further 10 minutes, mixing from time to time. Add the white wine and cook for 2 more minutes.
- Blend with the cream in a blender until smooth, season to taste.
- Return to a saucepan, add the chopped herbs and heat through.
- Boil a large pot of salted water and cook the pasta , drain and toss with the sauce for 30 seconds.
- Serve hot in white or black plates for great effect and sprinkle with some extra chopped herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.99 Kcal (1336 kJ) | ||
| Calories from fat | 55.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 10% | |
|---|---|---|---|
| Cholesterol | 20.84mg | 7% | |
| Sodium | 36.82mg | 2% | |
| Potassium | 170.24mg | 4% | |
| Total Carbs | 52.58g | 18% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 6.54g | 26% | |
| Protein | 11.86g | 24% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 78.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 174.13 Kcal (729 kJ) | ||
| Calories from fat | 30.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 10% | |
|---|---|---|---|
| Cholesterol | 11.38mg | 7% | |
| Sodium | 20.1mg | 2% | |
| Potassium | 92.93mg | 4% | |
| Total Carbs | 28.7g | 18% | |
| Sugars | 2.16g | 16% | |
| Dietary Fiber | 3.57g | 26% | |
| Protein | 6.48g | 24% | |
| Vitamin C | 1.8mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 16% | |
| Calcium | 43mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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