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    You are in: Home / Recipes / Valentine's Day Pasta in Pink Beetroot Sauce Recipe
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    Valentine's Day Pasta in Pink Beetroot Sauce

    Valentine's Day Pasta in Pink Beetroot Sauce. Photo by Wild Thyme Flour

    1/2 Photos of Valentine's Day Pasta in Pink Beetroot Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    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.

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    Units: US | Metric


    1. 1
      Peel the roasted beetroot, chop then rinse quickly under running water to remove exess colour. Let them drip in a colander.
    2. 2
      Heat 4 tbsp olive oil in a frying pan and cook the onions, carrots and garlic for 3-4 minutes until soft.
    3. 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. 4
      Blend with the cream in a blender until smooth, season to taste.
    5. 5
      Return to a saucepan, add the chopped herbs and heat through.
    6. 6
      Boil a large pot of salted water and cook the pasta , drain and toss with the sauce for 30 seconds.
    7. 7
      Serve hot in white or black plates for great effect and sprinkle with some extra chopped herbs.

    Ratings & Reviews:


    Nutritional Facts for Valentine's Day Pasta in Pink Beetroot Sauce

    Serving Size: 1 (192 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 467.6
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 8.0 g
    Cholesterol 46.4 mg
    Sodium 137.3 mg
    Total Carbohydrate 68.6 g
    Dietary Fiber 3.5 g
    Sugars 4.2 g
    Protein 13.1 g

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