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About this recipe:
If you like colour in your food then try this bright pink pasta sauce. Beetroot steals the show, pureed into a creamy pasta sauce flavoured with onion, garlic and a touch of apple. Red wine brings it all together.
2 onions, chopped
olive oil for frying
1 clove garlic, crushed
2 small or 1 large beetroot, peeled and chopped
1 cooking apple, cored and chopped
600ml (1 pint) single cream
1 glass red wine
salt and pepper to taste
pasta for 4 people, approximately 400g
15 min › Cook:
15 min › Ready in:
Sweat the onions in a little olive oil and the add the crushed garlic. Add the chopped beetroot and apple and cook until tender.
Transfer to a liquidiser and blitz until smooth, adding the cream slowly while doing so.
Return to the pan and add the wine and seasoning. Toss in the cooked pasta, garnish with parsley or coriander and serve as an accompaniment to fish.
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