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

Units Scale

200 g penne pasta
3 medium beetroot, peeled and diced
3-4 cloves garlic, peeled and chopped
2 sprigs thyme
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1/2 cup vegetable stock
Salt and pepper, to taste
2 tablespoons 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 tablespoons 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 tablespoons 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