Joyful Pink Pasta With Beetroot, Black Pepper And Garlic Yogurt Recipe

Pink Beetroot Pasta Recipe

Joyful Pink Pasta With Beetroot, Black Pepper And Garlic Yogurt Recipe

Our evening meal is a chance to sit down, and celebrate. (Yes! Another day under our belt!) If we have the chance, sharing a meal socially can be a great way to feel connected with others. It’s also a lovely opportunity to pick up foodie inspiration.
Dining alone can be equally enriching. In the quietness of our own company, we can take our time to choose what we eat thoughtfully, in line with our body’s needs.

Inhale. Exhale. Repeat Book, Emma Mills (Penguin, 2017)

One of my favorite dishes to make this time of year is this quick and simple Joyful Pink Pasta With Beetroot and Yogurt. A veggie variation on the classic eastern European soup ‘Borscht‘, this is a vibrant and nutritious dish that’s easy to make and freezes well for batch cooking.

Enjoy it cold, with a little side salad of radish and cucumber in the summer. Or serve it hot with a a slice of toasted bread and butter to keep warm and cozy on cooler evenings

Ingredients for the sauce (serves 4)

• 2 tbsp extra-virgin olive oil
• 2 medium white onions
• 1/4 head of chopped white cabbage
• A thumb of fresh ginger
• 4 organic small to medium-sized beetroots, with the leaves on
• 2 sticks celery
• 1⁄2 tsp Himalayan pink salt
• Freshly-ground black pepper (to taste)
• 1⁄2 lemon
• 1 tbsp freshly-chopped parsley, to garnish

Ingredients for the pasta

• 1-2 tablespoons of yogurt (non diary if you prefer)
• Lots of freshly ground black pepper
• Your favorite pasta shapes (100g of dried pasta per person)
• 2 garlic cloves
• A little olive oil

Method: Pink Pasta With Beetroot and Yogurt Recipe

Heat the olive oil in a large pan. Gently cook the onion and celery until soft. Add the remaining vegetables to the pan. Cover the vegetables with boiling water and heat until the beetroot begins to turn soft. Allow to cool and then blend into a thick soup. Water down the mixture to your taste, adding vegetable stock, salt and pepper. Cover the soup and pop it to one side while you prep the pasta.

Cook your pasta as per the instructions on the packet. When that’s done, drain the pasta and add the chopped garlic along with a little olive oil to the pan, and then toss the pasta through the garlic and olive oil. Next it’s time to spoon some of your bright pink beetroot mix onto the pasta and stir it in. The more mix you add, the more pink and sweet it will be. For this dish I like to to add around one tablespoon of sauce per portion of pasta, enough to coat the pasta in sauce but not so much that it becomes like a soup.

To Serve

Divide into four portions and serve with a dollop of yogurt on top, or stir the yogurt into the pasta, adding lots of freshly-ground black pepper and a squeeze of lemon juice. Garnish with a sprinkling of chopped parsley and a slice of toasted sour dough on the side if you’re feeling particularly peckish!

You’ll likely have 2 or 3 servings of beet soup mix left over. Why not portion them out and pop them into the freezer and they’ll make a healthy, quick lunch another day.

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Pretty Pink Pasta With Beetroot and Yogurt Recipe