(The Viral) Pink Pasta

Mum always knows best, and she is guaranteed to love this beet-beautiful Pink Pasta! More than just a striking dish, the vibrant sauce blends antioxidant-packed beetroot, roasted garlic, and creamy feta. Boosted with chicken bone broth to help support immunity and energy, it is a delicious way to brighten Mum’s day as much as the dish itself.

Ingredients

• 1 tbsp chicken bone broth (powder or concentrate)
• 1 large beetroot, washed and diced
• 5 shallots, peeled and halved
• 3 garlic cloves, peeled
• 2 tbsp olive oil (divided)
• 200 g rigatoni pasta
• 200 g feta
• 1 tbsp fresh lemon juice
• ⅓ cup (80 ml) cream
• ¾ cup chopped walnuts
• 1 cup (250 ml) reserved pasta cooking water
• Salt and freshly cracked black pepper, to taste
• Handful of fresh rocket
• Fresh oregano or dill, to serve

Method

1. Preheat your oven to 180°C (160°C fan-forced). Arrange the shallots, garlic, and diced beetroot on a lined baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Cover the tray tightly with foil and bake for 35–40 minutes until the beetroot is fork-tender.
2. Cook the rigatoni according to packet instructions. Save 1 cup (250 ml) of the pasta cooking water before draining. Return the drained pasta to the pot and toss with the remaining 1 tbsp olive oil to keep it from sticking.
3. Place the roasted vegetables into a high-speed blender or food processor. Add the chicken bone broth, lemon juice, cream, reserved pasta water, and two-thirds of the feta. Blend until completely smooth and velvety.
4. Pour the vibrant pink sauce over the pasta and stir gently over low heat until evenly combined.
5. Portion into bowls and finish with fresh rocket, sprigs of oregano or dill, the remaining crumbled feta, and chopped walnuts.

Recipe Found on: https://nutraorganics.com.au/blogs/recipes/the-viral-pink-pasta?epik=dj0yJnU9T040dTFHLUFPMy1VRnRtblRXMFp3Q3YtYVZ5LUxmclcmcD0wJm49LUhpXzlrZk5UTzUxVUl6YlhGZXJfQSZ0PUFBQUFBR2xvQy0w