Best with Cooked Beets

Reginette Pasta w/ Beet & Sour Cream Sauce

Prep Time: 15 min // Cook Time: 10 min Servings: 4

What to do

  1. Boil a pot of water, and cook the pasta according to the pack instructions.
  2. While the pasta is cooking, roughly chop the shallots, garlic and beets. Heat the oil in a saucepan and saute the shallots for 5-6 minutes until they start to soften. Add the garlic and cook for and another 2 minutes.
  3. Take off the heat and add the beats 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 favorite salad dressing (optional).
  5. Scatter a little rocket over each plate, then top with the beet pasta. Drizzle over any sauce left in the pan and sprinkle over the chives. Top with the remaining rocket and a few shavings of Parmesan (optional).

What you’ll Need

280g Reginette pasta
4 shallots
2 cloves garlic
1 pack of Cooked Beets
2tsp olive oil
200ml low fat sour cream
2 large handful rocket
Small bunch of Chives, finely chopped
Salt and pepper

To Serve (optional):
Your favorite salad dressing or a drizzle of olive oil
Parmesan Cheese