Beetroot and Penne Recipe


Another painting means that there was a problem was a "problem" with my photography. This time, the "problem" is very simple, I ate the dish before I got a chance to finish cooking it!

This dish uses beetroot as a pasta topping, though I had the beetroot, I did not have the pasta. Then I got the pasta but I did not have anymore beetroots, This is when I called on my friend Pat.

Pat is usually very thorough and really adventurous when it comes to cooking, so she was the perfect friend in this instance. I email her the recipe here is what she says: " la recette de la betterave ├ętait super" we know that, hence the "problem" then she goes on and rates the mixture beetroot pasta with a "bof" so I didn't miss anything then, she finishes by adding that the cooking time for the beetroot is not long enough. I told you she was thorough.

see what you make of Abel and Cole's Roasted Beetroot Penne
from the Keith Abel's cookbook
700g beetroot
a few glugs of olive oil
400g penne or other chunky past
3 garlic cloves, peeled and minced
juice of 1/2 lemon
1/2 mug of single cream

To garnish
Plenty of freshly grated Parmesan cheese
Toasted walnuts, finely chopped
Chopped fresh parsley or basil


Preheat the oven to 190C/gas 5, Place the whole beetroot in an oiled baking pan, rub with olive oil and cover tightly with foil. Roast the beetroot until fork tender. The cooking time will vary according to the size of the beetroot, but will probably be around 1 h- 1h1/2 when cooked.
Set to cool in the meanwhile
Cook the pasta in boiling water
Peel the skin remaining stems or hard bits cut into bite-sized chunks the garlic in a pan with a few glugs of olive oil for a couple of minutes over a medium heat. Then add the beetroot and saute for a further few minutes to ensure it's hot.
Stir in the lemon juice and mix well. Lower the heat and gradually add the cream, cooking for 2-3 minutes until just hot.
Spoon the creamy beetroot mixture over the drained pasta and top with lots of Parmesan, toasted walnuts and fresh herbs if using.
If you have leftovers, try tossing them with a block of crumbled feta or goat's cheese and some olive oil and bake in a greased baking pan at medium heat for 20 minutes.

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