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.
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Beetroot Cream Penne with Toasted Poppy Seeds
- Total Time: 65 minutes
- Yield: 2 servings 1x
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?
The recipe roasts 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 — the notes say a splash of cream can be added to the beetroot sauce for a richer finish, and a pinch of chili flakes can be added if you prefer some heat.
