BEST Pink Sauce Pasta (with Video)
Try this delectable pink sauce pasta made untraditionally with beetroot to create a gorgeous vibrant color and flavor combination.
Servings: 4
Calories: 499kcal
Cost: £0.94
Equipment
Ingredients
- 250 g beetroot, washed thoroughly and chopped (£1.50/2)=(£0.75)
- 200 g feta, some reserved for crumbling (£0.70)
- 300 g shallots, peeled and sliced in half (£0.85)
- 6 garlic cloves, skin removed and left whole (£0.39)
- ½ lemon, juiced (£0.25)
- 300 g rigatoni £0.80
- Top with basil or mint (Optional)
Side: 2 heads of broccoli
Cupboard Essentials
- 1 tbsp extra virgin olive oil
- Chilli flakes
- Salt and Pepper
Instructions
Preheat oven to 180°C (FAN).
- Add the washed and chopped beetroot, garlic, and shallots to a baking tray. Coat with extra virgin olive oil and a generous pinch of salt. Cover the tray with foil and pop in the oven for 15 minutes.
- After 15 minutes, add the feta to the tray and pop the foil back on top. Cook for a further 15 - 20 minutes.
- Meanwhile, cook the rigatoni for the packet time minus 1 minute.. Drain when your timer goes off, reserving a generous amount of pasta water.
- Add the contents of the baking tray to a blender along with two ladles of pasta water and the lemon juice. Blend until smooth then pour into the pan with the drained pasta.
- Continue to cook on a low heat until the sauce thickens to the desired consistency. Serve with a side of greens, a sprinkle of fresh mint, and any reserved feta if you have some leftover.
Notes
- Roast beetroot and shallots covered with foil to avoid burning and to bring out their flavor.
- Cook pasta slightly less than packet time, salt water, and reserve some pasta water for the sauce
- Save some feta to crumble over the pink pasta when serving.
- Be careful using beetroot because it stains.
Nutrition
Calories: 499kcal | Carbohydrates: 69g | Protein: 19g | Fat: 15g