Beet pasta

It’s getting autumnal. Our recipe for “Beetroot Pasta” is not only super quick and delicious, but also a real eye-catcher.

Ingredients for 2-3 people:

400g pasta
2 large tubers of beet
2 large cloves of garlic
2 tsp dried parsley
½ lemon, untreated
1 bunch fresh parsley
2 tsp beet powder
Olive oil
Mediterranean seasoning salt
Szechuan pepper
20 g pine nuts
Flower mix
Parmesan cheese

Preheat the oven to 180°C. Wash the beet and peel the garlic cloves. Place both together in a baking dish and drizzle with olive oil. Sprinkle with about 1 tsp of salt and bake for about 60 minutes. Grate the zest of half a lemon and squeeze out the juice. Peel and roughly chop the hot beet. Finely puree the beet, garlic, lemon juice and zest, tomatoes, beet powder, pine nuts dried parsley and a few fresh parsley leaves in a blender or with a hand blender. While doing so, pour in as much olive oil until the mixture becomes a slightly creamy consistency. Season to taste with ground Mediterranean seasoning salt and Szechuan pepper. Cook the pasta with plenty of salted water until al dente. Drain and save a little of the cooking water. Mix the pasta with the beet cream and the collected water.

Serve garnished with Parmesan cheese and some dried flowers.