Valentine's Day Pasta in Pink Beetroot Sauce

Ingredients

• 500 g penne rigate (or GF pasta)
• 2 small beetroots, roasted (or 1 medium)
• 1 red onion, chopped
• 1 garlic clove, chopped
• 1 carrot, chopped
• 4 anchovy fillets, mashed with fork (or 4 tbsp parmesan)
• 1/2 cup white wine
• 1 cup cream (or 1 cup soya cream)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• olive oil
• salt and pepper

Directions

1. 1

   Peel the roasted beetroot, chop then rinse quickly under running water to remove exess colour. Let them drip in a colander.

2. 2

   Heat 4 tbsp olive oil in a frying pan and cook the onions, carrots and garlic for 3-4 minutes until soft.

3. 3

   Add the anchovy and the chopped beetroot and cook a further 10 minutes, mixing from time to time. Add the white wine and cook for 2 more minutes.

4. 4

   Blend with the cream in a blender until smooth, season to taste.

5. 5

   Return to a saucepan, add the chopped herbs and heat through.

6. 6

   Boil a large pot of salted water and cook the pasta , drain and toss with the sauce for 30 seconds.

7. 7

   Serve hot in white or black plates for great effect and sprinkle with some extra chopped herbs.