The beetroot not only lends this dish a striking red color, it is also a great source of iron.
By Zita Nagy
- - 200 g penne pasta
- - 3 medium beetroot, peeled and diced
- - 3-4 cloves garlic, peeled and chopped
- - 2 sprigs thyme
- - 4 tabelspoons olive oil
- - 1 tablespoon balsamic vinegar
- - ½ cup vegetable stock
- - ¼ cup cream or oat cream
- - ½ cup grated parmesan
- - 1 tablespoon poppy seeds
- - salt, pepper
- In a bowl mix together the diced beetroot with 2 tablespoons olive oil, thyme, salt and pepper. Place it on a baking sheet and roast at 180C (356F) until tender (about 30-40 minutes). In the last 10 minutes baking, sprinkle the beets with the garlic and bake them together.
- Transfer garlicy beets to a food processor and add balsamic vinegar, 2 tablespoons olive oil, ¼ cup grated parmesan and pulse until it gets smooth. Transfer the mixture to a pan and add vegetable stock, cream and the leftover parmesan. Season with salt and pepper and simmer on low temperature while you prepare the rest of the dish.
- In a medium sized pan bring water to a boil. Add salt into the boiling water and cook the penne al dente. Drain and set aside. In a dry non-stick pan toast the poppy seeds in 2-3 minutes.
- Pour the beetroot sauce over the penne and serve immediately. Sprinkle with fresh thyme, the toasted poppy seed and some parmesan.