The DailyDyl

This is a colorful and fun Pasta dish to make. I found this recipe through Instagram from alfiecooks . When I saw it I knew I had to make it. I mean, how often do you get to eat such a vibrant colored pasta sauce – let alone pink in color.?


Ingredients
600g fresh beetroots
1 bulb of garlic
1 red onion
1 tsp chilli flakes
200g creme fraiche
1 lemon
2tbsp nutritional yeast
100g toasted walnuts
400g pasta of choice (+ pasta water)
Small bunch of fresh mint / dill
Feta (optional)
Olive Oil
Salt
Pepper

METHOD

1. First, season the beetroots with salt, pepper + a drizzle of oil. Slice the garlic bulb in half + season as above.
2. In an airfryer or preheated oven, roast the garlic + beets whole in their skins at 200 degrees celsius(392 Fahrenheit) until caramelised + softened (30-40 minutes).
3. While the beets + garlic cool, finely dice the onion, get 1tbsp of olive oil warmed, then fry on a medium heat with a pinch of salt + chilli flakes until softened (5-10 minutes).
4. Get your pasta onto boil in salted water.
5. Peel the beetroots (helps by running under water), chop into chunks, then add to a food processor. Squeeze in the garlic, add the onions, creme fraiche, juice a lemon, nutritional yeast + toasted walnuts.
6. Blitz until smooth + vibrant pink, adding 1-2 tbsp of pasta water to loosen, adding more if required.
7. Season to taste with salt + pepper.
8. Once the pasta is al dente, drain, reserving some pasta water, then fold the pasta through the glossy pink sauce, adding more pasta water if needed.
9. Pick down the herbs, then get the pasta into bowls.
10. Top with feta or creme fraiche if using, scatter with fresh herbs, crack on black pepper + drizzle with good olive oil – enjoy!

This recipe was relatively easy to make. The hardest part was waiting for it to be done because while making it I was super hungry. It was definitely worth the wait as it was delicious. What dish do you think I should make next time? Let me know!