Roasted Beetroot Pasta
- Roasted Beetroot 4 pce
- Drum wheat spaghetti 200 g
- Garlic 2 clv
- Goats Cheese 30 g
- Toasted walnuts 30 g
- Olive oil 5 tbs
- Fresh Thyme 1 tbs
- Black pepper 1 tsp
- Salt 1 tsp
- Garlic powder 1 tsp
Step 1
1. Cool tour pasta according to the packaging. Add salt and oil to the water to prevent the pasta from sticking.
Step 2
2. Take a blender and blend the roasted beetroot, thyme, salt, pepper, olive oil and garlic clove until smooth.
Step 3
3. Take 4 large tbs of pasta water and add it to the beetroot sauce to help loosen up the texture, then blend again.
Step 4
4. Toast the walnuts.
Step 5
5. Drain the pasta, then place it back to the saucepan, add in the beetroot sauce and give it a good mix.
Step 6
6. Serve your pasta with fresh thyme, toasted walnuts and crumbled goats cheese.