Pink Pasta

Tonight’s dish was an amalgamation of two recipes: my take on BBC Good Food’s festive red salad, and leftover beetroot penne, a recipe from one of Abel & Cole’s cookbook. The quantities below are enough to serve 2.


The festive salad part:

¼ red cabbage, thinly sliced, ½ red onion, diced, ½ apple, diced, 60g beetroot, diced, and a squeeze of lemon juice (to keep it fresh and soften the cabbage a tad).

Simply mix all the ingredients together.


The beetroot penne part:

150g pasta of your choice (it doesn’t have to be penne), cooked beetroot (about a handful per person), diced, 1 crushed garlic clove, 150ml cream, and a squeeze of lemon juice.

While the pasta is cooking, fry the garlic in a little oil then add the beetroot. Cook for a few minutes to warm it through, then slowly add the cream. Season with lemon juice, salt and pepper. Add some herbs if you like. Drain the pasta and mix into the sauce. Serve with cheese and a sprinkling of walnuts.


IMG_20160412_202451[1]Which leads me to the pink pasta amalgamation:

I basically fried the festive salad in a splash of oil until soft, then I stirred through my leftover beetroot penne (actually, fusilli) until hot and finished with a grating of cheese.


Why not trying adding:

A hint of spice (I fancied some cumin on mine)

Some toasted nuts (walnuts are particularly good with beetroot)

Some cheese – perhaps a soft goat’s cheese or crumbly feta


Food stuff I used up:

Leftover beetroot penne and half the festive salad (the second half is reserved for this recipe).


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