Mafalda Pasta with Beetroot and Sour Cream Sauce
By not-recognized
Published on 21 April 2022
This 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.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).