Creamy Beetroot Mafaldine Pasta
Ingredients
Beetroot sauce
- 2-3 medium beetroots
- 3 garlic cloves
- 2 tbsp olive oil
- 1/2 bunch thyme
- 25g Nooch
- Salt and pepper
Pasta
- 250g mafaldine pasta
Garnish
- Plant-based creme fraiche
- Toasted nuts and seeds
Preparation
Peel and chop the beetroots into chunks.
Roast the beets, garlic, and thyme in olive oil until tender and caramelised.
Boil the pasta, reserving 250ml of pasta water.
Blend the roasted beets, garlic, thyme, and Nooch with the pasta water to make a creamy sauce.
Toss the pasta in the beetroot sauce, adjusting the consistency with pasta water.
Plate the pasta and top with toasted nuts, plant-based creme fraiche, and enjoy.
Notes
This is a creamy, velvety pasta dish with the earthy sweetness of roasted beetroot and a sprinkle of Nooch, simple, nourishing, and full of flavour.
