Hot-Pink Pasta
Beets blend into a rich, creamy sauce that coats every noodle in a vivid pink — no food colouring required.
4 servings25 minutes
Ingredients
- 2 small beetroots, roasted and peeled
- 400g dried rigatoni or pasta of choice
- ¾ cup sunflower seeds or cashews, soaked
- 2 garlic cloves
- Juice of 1 lemon
From the pantry
- Olive oil
- Sea salt
- ½ cup vegetable broth or water
Method
- 1
Boil the pasta until al dente, reserving a cup of the cooking water before draining.
- 2
Blend the beetroots, soaked seeds, garlic, lemon juice, broth and a pinch of salt until completely smooth.
- 3
Warm the sauce in a pan, loosen with pasta water, then fold through the drained pasta until glossy.
- 4
Serve straight away with a drizzle of olive oil.
Crushed pistachios and torn mint make a beautiful finishing touch.