Pink Sauce Pasta (Tiktok Pasta)
This pink sauce pasta is inspired by the viral titok trends, with beetroot creating the most vibrantly pink cheesy sauce.
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 & sliced in half (£0.85)
- 6 garlic cloves, skin removed & left whole (£0.39)
- ½ lemon, juiced (£0.25)
- 300 g rigatoni £0.80
- Optional top with basil or mint
Side: 2 broccolis
Cupboard Essentials
- 1 tbsp extra virgin olive oil
- Chilli flakes
- Salt & Pepper
- Pepper
Instructions
Preheat oven to 180°C FAN
- Add the washed/chopped beets, garlic and shallots into 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 into 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 with two ladles of pasta water and the lemon juice. Blend until smooth and 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 laying around.
Notes
- Roast beetroot and shallots covered with foil to avoid burning and 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 and be careful with beetroot stains.
Nutrition
Calories: 499kcal | Carbohydrates: 69g | Protein: 19g | Fat: 15g