Valentine's Day Pasta in Pink Beetroot Sauce

Wild Thyme Flour's Note:

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.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 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.