THE PINKEST PASTA

Name: THE PINKEST PASTA
Cuisine: European, Italian, Mediterranean
Ingredients: 1 bulb of garlic; 1 red onion; 1 tsp chilli flakes; 200g creme fraiche; 1 lemon; 2tbsp nutritional yeast; 400g pasta of choice (+ pasta water); Feta (optional); Olive Oil; Salt; Pepper; 500 gr cooked vacuum packed beetroots; 150gr pecans

10 steps

INGREDIENTS (serves 4) 600g fresh beetroots 1 bulb of garlic 1 red onion 1 tsp chilli flakes 200g creme fraiche 1 lemon 2tbsp nutritional yeast 100g toasted walnuts 400g pasta of choice (+ pasta water) Small bunch of fresh mint / dill Feta (optional) Olive Oil Salt Pepper METHOD 1. First, season the beetroots with salt, pepper + a drizzle of oil. Slice the garlic bulb in half + season as above. 2. In an airfryer or preheated oven, roast the garlic + beets whole in their skins at 200 degrees celsius until caramelised + softened (30-40 minutes). 3. While the beets + garlic cool, finely dice the onion, get 1tbsp of olive oil warmed, then fry on a medium heat with a pinch of salt + chilli flakes until softened (5-10 minutes). 4. Get your pasta onto boil in salted water. 5. Peel the beetroots (helps by running under water), chop into chunks, then add to a food processor. Squeeze in the garlic, add the onions, creme fraiche, juice a lemon, nutritional yeast + toasted walnuts. 6. Blitz until smooth + vibrant pink, adding 1-2tbsp of pasta water to loosen, adding more if required. 7. Season to taste with salt + pepper. 8. Once the pasta is al dente, drain, reserving some pasta water, then fold the pasta through the glossy pink sauce, adding more pasta water if needed. 9. Pick down the herbs, then get the pasta into bowls. 10. Top with feta or creme fraiche if using, scatter with fresh herbs, crack on black pepper + drizzle with good olive oil - enjoy!

Updated at: Sat, 17 Feb 2024 19:06:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories952.4 kcal (48%)

Total Fat52.2 g (75%)

Carbs100.3 g (39%)

Sugars16.9 g (19%)

Protein23.6 g (47%)

Sodium583.6 mg (29%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 bulbgarlic

1red onion

1 tspchilli flakes

200gcreme fraiche

1lemon

2 Tbspnutritional yeast

400gpasta

500 grvacuum packed beetroots

cooked

150 grpecans

Instructions

Step 1

1. First, season the beetroots with salt, pepper + a drizzle of oil. Slice the garlic bulb in half + season as above.

Step 2

2. In an airfryer or preheated oven, roast the garlic + beets whole in their skins at 200 degrees celsius until caramelised + softened (30-40 minutes).

Step 3

3. While the beets + garlic cool, finely dice the onion, get 1tbsp of olive oil warmed, then fry on a medium heat with a pinch of salt + chilli flakes until softened (5-10 minutes).

Step 4

4. Get your pasta onto boil in salted water.

Step 5

5. Peel the beetroots (helps by running under water), chop into chunks, then add to a food processor. Squeeze in the garlic, add the onions, creme fraiche, zest and juice a lemon, nutritional yeast + 100gr toasted pecans.

Step 6

6. Blitz until smooth + vibrant pink, adding 1-2tbsp of pasta water to loosen, adding more if required.

Step 7

7. Season to taste with salt + pepper.

Step 8

8. Once the pasta is al dente, drain, reserving some pasta water, then fold the pasta through the glossy pink sauce, adding more pasta water if needed.

Step 9

9. Pick down the herbs, then get the pasta into bowls.

Step 10

10. Top with feta, cut-up pecans, scatter with fresh herbs, crack on black pepper + drizzle with good olive oil - enjoy!

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