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  • Recipes

  • Mafalda Pasta with Beetroot and Sour Cream Sauce

Mafalda Pasta with Beetroot and Sour Cream Sauce

Mafalda Pasta with Beetroot and Sour Cream Sauce

By not-recognizedPublished on 21 April 2022This pretty dish looks decadent but is actually deliciously healthy. The beetroot sauce turns the pasta a pretty pink hue, while the rocket adds a splash of green and fresh crispness. If you fancy something a bit more indulgent, try dressing the salad prior to adding the pasta and topping it off with shavings of your favourite cheese.
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Time and servings

25 minsTotal time
15 minsPrep time
10 minsCooking time

Ingredients

  • 1 pack of cooked beetroot
  • 2 tsp of olive oil
  • 200 ml of sour cream
  • 2 large handfuls of rocket, to serve
  • 1 small bunch of chives, finely chopped
  • 280 g of mafalda pasta, or any other fairly flat, wide shape
  • 4 shallots
  • 2 garlic cloves

Method

  • Step 1

    Boil a kettle of water, pour into a large saucepan and bring back to the boil. Cook the pasta according to the pack instructions.

  • Step 2

    While the pasta is cooking roughly chop the shallots, garlic and beetroot. Heat the oil in a saucepan and saute the shallots for 5-6 minutes until they start to soften. Add the garlic and cook for another 2 minutes.

  • Step 3

    Take off the heat and add the beetroot and sour cream to the pan. Blend the mixture using a hand blender or food processor to a coarse sauce. Taste and season well with salt and black pepper.

  • Step 4

    Once the pasta is cooked, drain and return to the pan. Pour the warm sauce over the pasta and toss to coat the pasa well. In a separate bowl dress the rocket with a little oil for your favourite dressing.

  • Step 5

    Scatter a little rocket over each plate then top with the beetroot pasta. Drizzle over any sauce left in the pan and sprinkle over the chives. Top with the remaining rocket and a few shavings of vegetarian cheese (optional).