Pretty In Pink Pasta
|
|
Pretty In Pink Pasta
|
| Servings |
| 4people |
|
|
Ingredients
- 300ml creme fraiche
- 2-3cloves garlic
- 2in small cooked beetrootsliced into 1cm pieces. You can buy it vacuum packed in supermarkets or roast your own
- Saltto taste
- 2tbsp lemon juice
- 1 box favourite fancy pasta
- 1/3cup starchy pasta wateryou might not need it all
- Parmesan cheese to serve
- Chopped parsley to serve
Instructions
If roasting your own beetroot
- 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
- 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…
- Boil pasta and set aside. Save 1/3 cup starchy pasta water.
- 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.
- Add in pasta and stir until pasta is fully coated. Pour into a serving dish. Sprinkle with chopped parsley.
- Serve with lots of Parmesan cheese!