The beetroot not only lends this dish a striking red color, it is also a great source of iron.
By Zita Nagy
Penne With Beetroot Cream and Toasted Poppy Seeds
- Total Time: 1 hour 30 mins
- Yield: 2
Description
The beetroot not only lends this dish a striking red color, it is also a great source of iron.
Ingredients
- – 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
Instructions
- 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.
- 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.
- 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.
- Pour the beetroot sauce over the penne and serve immediately. Sprinkle with fresh thyme, the toasted poppy seed and some parmesan.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Main
