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).