Pretty in pink pasta
Pretty In Pink Pasta
Pretty in pink pasta
Pretty In Pink Pasta
  • 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
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.
  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!