My body has a lack of iron (just a little bit) these days so I try to eat as many meals as I can that are rich in iron. Iron rich foods can fortify your blood, in a properly balanced diet. Iron, the metal, is an element that is also a nutrient mineral that humans need to consume as a part of our everyday diet. Iron, in some form, is essential for good health. It is also important to eat foods rich in vitamin C because this vitamin enhances the absorption of iron into our body. If we are not getting enough iron, the best way to increase our iron intake is by effecting a slight change in our eating habits.
If you are a vegetarian like me it’s good to know that foods such as beans, whole grains, spinach and dried fruits have a significant amount of iron.
Print
Beetroot Cream Penne with Toasted Poppy Seeds
- Total Time: 65 minutes
- Yield: 2 servings
Description
This vibrant beetroot cream penne is not only visually stunning but also packed with flavor, featuring roasted beets blended into a creamy sauce and topped with toasted poppy seeds.
Ingredients
- 200 g penne pasta
- 3 medium beetroot, peeled and diced
- 3-4 cloves garlic, peeled and chopped
- 2 sprigs thyme
- 4 tbsp (60 ml) olive oil, divided
- 1 tbsp (15 ml) balsamic vinegar
- 1/2 cup (120 ml) vegetable stock
- Salt and pepper, to taste
- 2 tbsp (30 ml) poppy seeds
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 180°C (356°F). In a bowl, mix together the diced beetroot with 2 tbsp of olive oil, thyme, salt, and pepper. Place it on a baking sheet and roast until tender, about 30-40 minutes.
- In the last 10 minutes of roasting, add the chopped garlic to the beetroot to soften.
- Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Once the beetroot is roasted, transfer it to a blender. Add the balsamic vinegar and vegetable stock, then blend until smooth and creamy.
- In a large pan, heat the remaining 2 tbsp of olive oil over medium heat. Add the poppy seeds and toast them for about 2 minutes until fragrant.
- Add the cooked pasta and beetroot cream to the pan with the poppy seeds. Stir well to combine and heat through.
- Serve the pasta hot, garnished with fresh parsley.
Notes
- For a richer flavor, you can add a splash of cream to the beetroot sauce.
- This dish can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- If you prefer a bit of heat, add a pinch of chili flakes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9
- Sodium: 400
- Fat: 18
- Carbohydrates: 65
- Fiber: 8
- Protein: 12
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Penne With Beetroot Cream and Toasted Poppy Seeds
- Jamie Oliver’s Penne Arrabiata
- Pork Sausage Penne
- Beetroot Risotto with Grilled Mackerel
Frequently Asked Questions
Why does the recipe roast the beets rather than boiling them?
I roast 3 medium diced beets at 180°C (356°F) for 30–40 minutes with olive oil, thyme, and seasoning. Roasting concentrates the beets’ natural sweetness and develops a deeper flavor compared to boiling, which is what makes the final cream sauce so rich.
Why are the poppy seeds toasted separately in a pan rather than added to the blended sauce?
After blending the roasted beets with balsamic vinegar and vegetable stock, the poppy seeds are toasted in 2 tbsp of olive oil for about 2 minutes until fragrant, then the pasta and beetroot cream are added to the same pan. This keeps the seeds whole and gives them a nutty, toasted flavor that contrasts with the creamy sauce.
Can I make the sauce richer or spicier?
Yes on both — add a splash of cream to the beetroot sauce for a richer finish, and a pinch of chili flakes if you prefer some heat.
Zita, would this work with the pre cooked beets from the supermarket?
They work and they save you the best part of an hour. You do lose the roasting, which is where the sweetness comes from, so give them ten minutes in a hot oven with the oil and thyme before they go in the blender.