Description
This pappardelle pasta dish combines the sweetness of shredded beets with the creamy tang of crème fraîche, creating a vibrant and flavorful meal perfect for spring.
Ingredients
Units
Scale
- 1 tbsp (15 ml) butter
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves, minced
- 3 large peeled uncooked beets, coarsely grated
- 1/2 tsp cayenne pepper
- 2 tbsp (30 ml) fresh lemon juice
- 12 oz (340 g) pappardelle pasta
- 1/2 cup (120 ml) crème fraîche
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Melt the butter with olive oil in a large nonstick skillet over medium heat. Add the minced garlic and stir until it turns a pale golden color, about 1 minute.
- Add the grated beets and cayenne pepper, then reduce the heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the beets are tender and have lost some of their earthy undertones.
- Meanwhile, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- Add the fresh lemon juice to the beet mixture and stir to combine.
- Toss the cooked pappardelle with the beet mixture, ensuring the pasta is well coated.
- Remove from heat and gently fold in the crème fraîche and chopped parsley. Season with salt and pepper to taste.
- Serve immediately, garnished with additional parsley if desired.
Notes
- When shredding the beets, slice them in half, leaving part of the stem attached for leverage.
- Peel away the tough outer skin before shredding.
- This dish is best served immediately to enjoy the fresh flavors.
- If needed, substitute sour cream for crème fraîche.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 20
- Carbohydrates: 60
- Fiber: 8
- Protein: 12
- Cholesterol: 30