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Beetroot Pasta

Recipes of My Art
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Servings 2

Ingredients
  

  • 250 g Beetroot roughly cut into 1cm cubes
  • 1 tablespoon runny honey
  • pinch of chilly flakes
  • 2 1/2 tablespoons oil
  • 100 g mascarpone
  • 180 g penne pasta
  • 1 red onion finely diced
  • 60 g parmesan cheese grated
  • 20 g walnuts roughly chopped
  • handful of fresh parsley roughly chopped
  • salt and pepper

Instructions
 

  • Preheat the oven to 180°C
  • Place the prepared beetroot into a roasting dish, add the honey, 2 tablespoons of oil, chilly flakes and a little salt, mix it all together so the beetroot in nicely coated. Place it in the oven and cook for 40 minutes until the beetroot is soft and slightly charred.
  • In a medium pan at the rest of the oil and then cook the onions until soft.
  • Bring a medium pot of salted water to the boil.
  • Cook the pasta as per the instructions but remove it for the water 1 to 2 minutes before the pasta is ready (save a bit of the water).
  • Once the beetroot is cooked, blitz it up with a hand blender (making sure you keep all the juices), add the mascarpone and 2 tablespoons of the pasta water and blitz it again so it is all mixed together.
  • Add the beetroot mixture to the pan with the onion and warm it up on a medium heat, add the cooked pasta and finish off cooking the pasta in the pan with the beetroot mixture, slowly mixing and incorporating the parmesan cheese (if it is looking a bit dry add a bit of the pasta water) season with salt and pepper.
  • When the pasta is finished and ready to serve sprinkle over the parsley and the walnuts.