Ok so I admit, Pink Pasta does sound a little strange but hear me out. If like me you always thought beetroot was just that thing that came in jars and went on a salad and was a nightmare to get out of your clothes your wrong, well maybe not about the clothes part.
I was first introduced to beetroot pasta in Italy and I have to be honest with you if I was in a restaurant I would have never had ordered it but i was staying in a farm house where they just brought up dishes one after the other and if you didn’t eat it all they looked at you like you just ran over the family pet. I am so glad I did as now its one of my favourites. There are some great beetroot pasta recipes out there with walnuts but as I am trying to following the Slimming World diet and would rather use my syns on things like jaffas cakes and ice cream, so I have adapted this recipe to make it syn free. However, if you want to try it with walnuts I highly recommend toasting some and adding in to the blender and crunching on top.
What you need..
- 2 Whole Beetroots
- 1 tbsp Tomato Puree
- 3 Cloves of Garlic
- Handful of Basil
- 2 tbsp of Quark
- Salt and pepper to taste
Serves: 2 Prep Time: 5 minutes Syn Free
Cook Time: 30 Minutes to Roast Beets 10 Minutes for Spaghetti
How its done…
- Preheat the oven at 180. Wash and half your beetroot, spray with a little fry light and roast in the oven for around 30 minutes until soft.
- Whilst your beets are cooling boil a pan of water and add your spaghetti in, cook until soft.
- Take your peeled beetroot and chop in to smaller pieces and add to your blender.
- Add to the blender the tbsp of tomato puree, garlic, basil and quark (I used Arla cherry and tomato and basil quark for extra flavour but original will also work well). Season and blitz until forms a pesto type texture.
- Drain the water from your spaghetti and stir in your beetroot mixture a spoonful at a time until you get the perfect pink consistency.
- Taste great topped with Parmesan or sprinkle with some chopped basil.