Penne With Beetroot Cream and Toasted Poppy Seeds
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
The beetroot not only lends this dish a striking red color, it is also a great source of iron.
  • - 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
  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, 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.
  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.
Recipe by Honest Cooking at