Pasta is girl’s best friend, right?
Ok, no. We all know diamonds are but still.
Pasta dishes are here when we cry over our friend’s shoulder and we stuff ourself with pasta bowls in bed…anyone? OK, I stuff myself with pasta.
I love pasta dishes so much and this one with roasted beetroot, blended with aromatics is my favorite one. Instead of making bechamel or mac and cheese this time, try out this recipe for my bloody (tasty) beet pasta.
Bloody beet pasta
- 1 kg of small beetroot
- 1 red onion
- 2 cloves of garlic
- salt and pepper
- 4 tablespoons of evoo
- 1 teaspoon of dried dill
- 1 teaspoon of dried oregano
- 1 tablespoon of red pepper flakes
- 50 grams of roasted walnuts
- pasta of your choice
Prep: Wash the beetroot, place them in a large pan, cover them with cold water and let them boil until they are tender. When tender, peel them, cut them into small chunks, place them in a blender and blend them in purée consistency. Then, add the walnuts, spices and the evoo. Season with salt and pepper. If the sauce is thick, add some water. Boil some pasta and when al dente mix with the sauce. Garnish with sour cream and parsley.