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Beetroot Cream Penne with Toasted Poppy Seeds

  • Author: Zita Nagy
  • Total Time: 1 hour 5 minutes
  • Yield: 2


Look at the beautiful red color in this beetroot cream penne recipe. Simply amazing.


  • – 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
  • – 1/2 cup vegetable stock
  • – 1/4 cup cream or oat cream
  • – 1/2 cup grated parmesan
  • – 1 tablespoon poppy seeds
  • – salt, pepper


  1. 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.
  2. Transfer garlicy beets to a food processor and add balsamic vinegar, 2 tablespoons olive oil, 1/4 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.
  3. 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.
  4. Pour the beetroot sauce over the penne and serve immediately. Sprinkle with fresh thyme, the toasted poppy seed and some parmesan.
  • Prep Time: 10 mins
  • Cook Time: 55 mins
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