Valentine's Day Pasta in Pink Beetroot Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a vegetarian dish ( if you don't use anchovies, instead replace with parmesan ) but you may put some steamed peeled prawns on top or a tbsp of black caviar. The beetroot are roasted with their skin on in the oven until tender, this makes them taste better then boiled. By 2 small beetroot, I mean small. When I used 2 medium the sauce was a rather dark pink ( like the picture I will be posting. The other time I made it ( with small beetroot) the colour looked nicer. Gluten free version listed in ingredients, obviously using gluten free pasta. Ingredients:
500 g penne rigate (or gf pasta) |
2 small beetroots, roasted (or 1 medium) |
1 red onion, chopped |
1 garlic clove, chopped |
1 carrot, chopped |
4 anchovy fillets, mashed with fork (or 4 tbsp parmesan) |
1/2 cup white wine |
1 cup cream (or 1 cup soya cream) |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh basil, chopped |
olive oil |
salt and pepper |
Directions:
1. Peel the roasted beetroot, chop then rinse quickly under running water to remove exess colour. Let them drip in a colander.
2. Heat 4 tbsp olive oil in a frying pan and cook the onions, carrots and garlic for 3-4 minutes until soft.
3. 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.
4. Blend with the cream in a blender until smooth, season to taste.
5. Return to a saucepan, add the chopped herbs and heat through.
6. Boil a large pot of salted water and cook the pasta , drain and toss with the sauce for 30 seconds.
7. Serve hot in white or black plates for great effect and sprinkle with some extra chopped herbs.
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