Pretty In Pink Pasta

Impromptu lunch dates with friends make me so happy. A text in the morning seeing what the other is doing and then “Bob’s your uncle”.  A date is formed. This happened just the other week when my friend Angel messaged me. We hadn’t caught up since before the Christmas festivities so a get together had been long overdue.

Our initial idea was to pop out for a bite to eat but this quickly changed when we got talking about a recipe I had created for my stepdads birthday at the beginning of January. When I described the simple ingredients to Angel she was hooked and so I invited her over for lunch so I could recreate the dish for her. We had an uninvited guest in the form of Archie the cat who decided to pull up a chair too. Silly thing!

To be honest, this ‘Pretty In Pink’ pasta dish is the perfect dish for a girlie lunch in January or February’s Valentine’s Day. It’s also a wonderfully quick weeknight supper idea. It’s a simple recipe which allows you the opportunity to entertain without feeling you are tied to the stove. Serve it with a fresh green salad and some warmed crusty bread to mop up the juices and you could have lunch or dinner on the table in less than 20 minutes. What’s not to love?

 

 

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Pretty In Pink Pasta
Pretty in pink pasta
Servings
4 people
Ingredients
  • 300 ml creme fraiche
  • 2-3 cloves garlic
  • 2 in small cooked beetroot sliced into 1cm pieces. You can buy it vacuum packed in supermarkets or roast your own
  • Salt to taste
  • 2 tbsp lemon juice
  • 1 box favourite fancy pasta
  • 1/3 cup starchy pasta water you might not need it all
  • Parmesan cheese to serve
  • Chopped parsley to serve
Servings
4 people
Ingredients
  • 300 ml creme fraiche
  • 2-3 cloves garlic
  • 2 in small cooked beetroot sliced into 1cm pieces. You can buy it vacuum packed in supermarkets or roast your own
  • Salt to taste
  • 2 tbsp lemon juice
  • 1 box favourite fancy pasta
  • 1/3 cup starchy pasta water you might not need it all
  • Parmesan cheese to serve
  • Chopped parsley to serve
Pretty in pink pasta
Instructions
If roasting your own beetroot
  1. Preheat oven to 200C/425F. Wrap cubed beets in tin foil, drizzle with olive oil and sprinkle with salt. Roast for 50 minutes or until tender. If using ready cooked beetroot
If using precooked beetroot
  1. In a blender, combine cooked beetroot, creme fraiche, garlic, lemon juice, and salt. Start by adding just a few small pieces of beet and work your way up until you reach the level of pink or ‘beet’ flavour you desire. Blend on high for 2 minutes or until smooth.
Cooking...
  1. Boil pasta and set aside. Save 1/3 cup starchy pasta water.
  2. Bring a large frying pan to medium heat, add the sauce and bring to a simmer. Add in the starchy pasta water bit by bit and simmer on low until warmed through. Taste and adjust seasoning at this point, if you need to.
  3. Add in pasta and stir until pasta is fully coated. Pour into a serving dish. Sprinkle with chopped parsley.
  4. Serve with lots of Parmesan cheese!
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