1/2 Photos of 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.
My Private Note
Units: US | Metric
- 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)
- 118.29 ml white wine
- 236.59 ml cream (or 1 cup soya cream)
- 14.79 ml fresh parsley, chopped
- 14.79 ml fresh basil, chopped
- olive oil
- salt and pepper
- 1Peel the roasted beetroot, chop then rinse quickly under running water to remove exess colour. Let them drip in a colander.
- 2Heat 4 tbsp olive oil in a frying pan and cook the onions, carrots and garlic for 3-4 minutes until soft.
- 3Add 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.
- 4Blend with the cream in a blender until smooth, season to taste.
- 5Return to a saucepan, add the chopped herbs and heat through.
- 6Boil a large pot of salted water and cook the pasta , drain and toss with the sauce for 30 seconds.
- 7Serve hot in white or black plates for great effect and sprinkle with some extra chopped herbs.
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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