(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
- 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.
- 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.
- 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.
- Pour the vibrant pink sauce over the pasta and stir gently over low heat until evenly combined.
- 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
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