Roasted Beetroot Cream Pasta
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 spending all evening in the kitchen. The colour, texture and sweet flavour of this dish will enchant anyone lucky enough to try it!
Happy Valentine’s Day xx
Margaux
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- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Servings: 4 to 6
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 of 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 the oven to 400°F, with the rack in the centre. Line a baking sheet with baking 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 frying pan, heat the oil over a medium heat and cook the garlic for 1 minute. Add the panko breadcrumbs and cook for a further 3 to 4 minutes, stirring frequently, or until golden brown. When cool, 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 saucepan of boiling salted water, cook the pasta according to package instructions. Reserve 2/3 cup (160ml) of the cooking water and drain the pasta. Return pasta to pot with sauce and cooking water. Toss gently until pasta is well coated with sauce.
- Serve with panko breadcrumbs!
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