“This is a vegetarian dish ( if you don't use anchovies, instead replace with parmesan ) but you may put some steamed peeled prawns on top or a tbsp of black caviar. The beetroot are roasted with their skin on in the oven until tender, this makes them taste better then boiled. By 2 small beetroot, I mean small. When I used 2 medium the sauce was a rather dark pink ( like the picture I will be posting. The other time I made it ( with small beetroot) the colour looked nicer. Gluten free version listed in ingredients, obviously using gluten free pasta.”
READY IN:
35mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Peel the roasted beetroot, chop then rinse quickly under running water to remove exess colour. Let them drip in a colander.
  2. Heat 4 tbsp olive oil in a frying pan and cook the onions, carrots and garlic for 3-4 minutes until soft.
  3. Add the anchovy and the chopped beetroot and cook a further 10 minutes, mixing from time to time. Add the white wine and cook for 2 more minutes.
  4. Blend with the cream in a blender until smooth, season to taste.
  5. Return to a saucepan, add the chopped herbs and heat through.
  6. Boil a large pot of salted water and cook the pasta , drain and toss with the sauce for 30 seconds.
  7. Serve hot in white or black plates for great effect and sprinkle with some extra chopped herbs.

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