![Reginette Pasta with Beetroot and Sour Cream Sauce Recipe: Recipe-IDEAS](../images/made/images/uploads/recipe-uploads/Reginette_Pasta_with_Beetroot_and_Sour_Cream_Sauce_RESIZED_560_495_84_int_c1.jpg)
![Reginette Pasta with Beetroot and Sour Cream Sauce Recipe: Recipe-IDEAS](../images/made/images/uploads/recipe-uploads/Reginette_Pasta_with_Beetroot_and_Sour_Cream_Sauce_RESIZED_287_287_84_int_c1.jpg)
Reginette Pasta with Beetroot and Sour Cream Sauce
This healthy dinner is colourful and packed full of big flavours
Method
- 1
Boil a kettle of water, pour into a large saucepan and bring back to the boil. Cook the pasta according to the pack instructions.
- 2
While the pasta is cooking, roughly chop the shallots, garlic and beetroot. Heat the oil in a saucepan and sauté the shallots for 5-6 minutes until they start to soften. Add the garlic and cook for another two minutes.
- 3
Take off the heat and add the beetroot and sour cream to the pan. Blend the mixture using a hand blender or food processor to a coarse sauce. Taste and season well with salt and black pepper
- 4
Once the pasta is cooked, drain and return to the pan. Pour the warm sauce over the pasta and toss to coat the pasta well. In a separate bowl dress the rocket with a little oil or your favourite dressing (optional).
- 5
Scatter rocket over each plate then top with the beetroot pasta. Drizzle over any sauce left in the pan and sprinkle over the chives. Top with the remaining rocket and a few shavings of vegetarian Parmesan-style cheese (optional).
Reginette Pasta with Beetroot and Sour Cream Sauce was taken from COOK VEGETARIAN
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![Reginette Pasta with Beetroot and Sour Cream Sauce Recipe: Recipe-IDEAS](../images/made/images/uploads/recipe-uploads/Reginette_Pasta_with_Beetroot_and_Sour_Cream_Sauce_RESIZED_560_495_84_int_c1.jpg)
- 1
Boil a kettle of water, pour into a large saucepan and bring back to the boil. Cook the pasta according to the pack instructions.
- 2
While the pasta is cooking, roughly chop the shallots, garlic and beetroot. Heat the oil in a saucepan and sauté the shallots for 5-6 minutes until they start to soften. Add the garlic and cook for another two minutes.
- 3
Take off the heat and add the beetroot and sour cream to the pan. Blend the mixture using a hand blender or food processor to a coarse sauce. Taste and season well with salt and black pepper
- 4
Once the pasta is cooked, drain and return to the pan. Pour the warm sauce over the pasta and toss to coat the pasta well. In a separate bowl dress the rocket with a little oil or your favourite dressing (optional).
- 5
Scatter rocket over each plate then top with the beetroot pasta. Drizzle over any sauce left in the pan and sprinkle over the chives. Top with the remaining rocket and a few shavings of vegetarian Parmesan-style cheese (optional).