Creamy pasta with roasted beets

For Valentine’s Day, I wanted to create a festive yet easy-to-prepare recipe for those who want to impress their significant other without having to spend the whole evening in the kitchen. The color, texture and sweet flavors of this dish will charm anyone lucky enough to try it!

Happy Valentine’s Day xx

Margaux

Servings: 4 to 6
Preparation time: 20 minutes
Cooking time: 40 minutes

See the recipe

Ingredients

Roasted beets

2 small beets, peeled and quartered
2 French shallots, peeled and cut lengthwise into 4 pieces
2 tablespoons (30 ml) olive oil
1 teaspoon (5 ml) crushed fennel seeds
1/2 teaspoon (2.5 ml) herbes de Provence
1/2 teaspoon (2.5 ml) salt

Pan-fried panko breadcrumbs

1 tablespoon (15 ml) olive oil
2 garlic cloves, minced
1 cup (80 g) panko breadcrumbs
Zest of 1 well-washed lemon
Pinch of salt

Pasta

1 cup (250 ml) plant-based cream
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) baking powder (optional)
1/2 teaspoon (2.5 ml) salt
Pepper, to taste
400 g short pasta of your choice

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Preparation

Roasted beets

Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
Place all roasted beet ingredients on baking sheet and toss gently. Bake for 35 minutes or until beets are tender.

Pan-fried panko breadcrumbs

In a small skillet, heat oil over medium-high heat and cook garlic for 1 minute. Add the panko breadcrumbs and cook for a further 3 to 4 minutes, stirring often, or until golden brown. Set aside on a plate and, once cooled, add the lemon zest and mix well.

Pasta

Place the roasted beet mixture, vegetable cream, lemon juice, baking powder, salt and pepper in a blender and blend until smooth.
In a large pot of boiling salted water, cook pasta according to package instructions. Remove 2/3 cup (160 ml) cooking water and drain pasta. Return pasta to saucepan with sauce and cooking water. Toss gently until pasta is well coated with sauce.
Serve with panko breadcrumbs!