Pink Pasta 💗
A dreamy and romantic plate of pasta. Need to impress your guests? Look no further.
Ingredients 10
2 beetroot, whole
1 head garlic, whole
2 tbsp olive oil
1 ‒ 2 cubes goat's cheese, plus extra to garnish
salt and pepper, to taste
250 g rigatoni pasta
1⁄2 cup pasta water, reserved
roasted pistachio, chopped, to serve
orange zest, to serve
fresh thyme, to serve
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Method 8
Pink Pasta Sauce
Preheat oven to 180 degrees Celsius.
Wrap the and separately in aluminium foil and place in the oven for 30–50 minutes, depending on the size of your beetroot.
Once the and are cooked, take them out and allow them to cool.
Peel the and cut into pieces. Place in a food processor or NutriBullet. Add , 1–2 cubes goat's cheese, roasted garlic cloves (peeled), salt, and pepper. Blend until combined.
Cook the according to packet instructions (usually 9–13 minutes depending on the size). Remember to salt your pasta water!
Reserve 1/2 cup of the pasta water.
In a large mixing bowl, combine the (drained) with the pink pasta sauce. Add the reserved gradually, mixing as you go, until the sauce reaches your desired texture.
Plate the pasta, topping with chopped roasted pistachios, orange zest, more , and .
