Pink beetroot pasta with walnuts and dill
The beetroot is roasted, then blitzed with walnuts and tahini into a startlingly pink sauce. Dill and lemon keep it sharp. One for when you want dinner to look like something.
Method
- Heat the oven to 200°C (180°C fan). Scrub the beetroot and cut it into 2 cm wedges (peeling is optional). Toss with 1 tablespoon of the oil and a pinch of salt on a baking tray and roast for 30 minutes until tender.
- Set a large pan of salted water on to boil. Zest and juice the lemon, peel the garlic and chop the dill.
- Tip the roast beetroot into a food processor with 40 g of the walnuts, the garlic, tahini, lemon juice, remaining oil and 50 ml of water. Blitz until smooth and bright pink, then add salt and pepper to taste.
- Cook the pasta in the boiling water for the time on the packet. Keep a mug of the cooking water, then drain.
- Toast the remaining 10 g of walnuts in a dry frying pan for 2 minutes, then chop them roughly.
- Put the pasta back in the pan and stir in the sauce with a splash of cooking water. Warm through for 1 minute.
- Serve the pasta with the lemon zest, dill and walnuts over the top.
Tip Beetroot stains, so rinse the food processor straight away. Vacuum-packed cooked beetroot is a shortcut, though roasting gives a sweeter sauce.
Per portion
| Energy | 782 kcal |
| Protein | 21 g |
| Carbohydrate | 85 g |
| of which sugars | 15 g |
| Fat | 38 g |
| of which saturates | 5 g |
| Fibre | 9 g |
| Salt | 0.28 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- beetroot300 g
- walnuts50 g
- garlic1 clove
- lemon1
- tahini20 g
- olive oil2 tbsp
- dill½ bunch
