This pasta is a shocking pink/purple colour, and all the better for it!
I’m a bit of a sucker for all things pink and red. If you ask any of my friends and family, they’ll happily tell you the majority of my clothes and personal items are all 50 shades of pink (or more)!
Therefore it makes perfect sense to extend that love to my food… so today I present you with my pinkest dish ever. Isn’t it pretty?
Not only is this dish gorgeous, it’s gorgeously good for you too. Beetroot is high in vitamin C and folate (great for pregnant women!) and is a fantastic liver cleanser. Plus, it’s low in fat and high in fibre.
Just a warning though, you might be part of the 10% of the population that could experience beeturia – a side effect of eating a large amount of beetroot that means your toilet trips may also turn pink! Don’t worry, it’s completely harmless, but could give you a fright if you’re not expecting it. You have been warned :)
This sauce is completely vegan, dairy-free, egg-free and nut-free although the finished dish is garnished with cheese and nuts – but the cheese is optional. If you’d like to make it vegan and nut free, try a garnish of toasted poppy and pumpkin seeds instead.
Roasting the beetroot gives it a beautiful earthy sweetness and I also threw in a few garlic cloves to roast with it too which go all gooey and sweet and get blitzed up into the sauce. A little sharp red wine vinegar balances the sweetness and then some creamy and crunchy garnishes finish it all off nicely. I hope you enjoy it.
Do you love beetroot enough to smother your pasta with it? And do you like the pink novelty factor?
Linking up again with the delightful Veggie Mama for Meatless Monday – pop on over there as she has a great post about how to make your own cottage cheese from scratch this week!
Roasted beetroot penne pasta
- 600g fresh beetroot (about 4 medium), scrubbed, trimmed and cut into small dice (no need to peel)
- 4 tablespoons olive oil
- 4 sprigs thyme
- 4 garlic cloves, unpeeled
- 2 tablespoons red wine vinegar
- 160ml (2/3 cup) vegetable stock
- 80ml (1/3 cup) Vitasoy Original soymilk (or your choice of milk)
- 1 teaspoon sugar
- hot cooked pasta, to serve
- walnuts, watercress leaves and feta cheese (optional, leave cheese out to make dish vegan), to garnish
1. Heat the oven to 200C. Put the diced beetroot onto a roasting tray and drizzle with 1 tablespoon of the olive oil. Add the thyme sprigs and garlic cloves and season with salt and pepper. Bake for 30-40 minutes until very tender. Discard the thyme sprigs.
2. Place the beetroot into the bowl of a food processor or powerful blender. Push the garlic out of the skins and put that into the food processor too. Add the vinegar and remaining 3 tablespoons of olive oil and process until a smooth paste forms. Add a splash or two of water if your device is having problems making it into a paste.
3. Place the beetroot paste into a medium saucepan and add the stock, soymilk and sugar. Bring to a simmer then taste and adjust the seasoning as needed.
4. Toss through hot pasta and garnish with walnuts, watercress leaves and feta.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.
Looking for more pasta recipes? Check these out: