Pasta with beans in dill beetroot sauce
This pasta with beans in dill beetroot sauce is quite a delicate dish – sweet yet fresh, and super healthy. Perfect in a vegan diet or on meat-free days. Vegetarians can serve it with crumbled feta on top. Gluten-free pasta can be used too.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the onion and beetroot into wedges. Cut the tomatoes in half, the carrot & red pepper into chunks. Put all in a baking tin. Tuck the garlic cloves (unpeeled) between the vegetables. Drizzle with oil, then season with salt & pepper.
- Toss well and bake for approx. 20- 30 minutes, turning the veggies a couple of times.
- Meanwhile, cook the pasta according to the packet’s instructions. Add the beans to the cooking water for the last 3-5 minutes of cooking. Drain, then keep warm under a lid.
- When the baked vegetables are tender, transfer them to a saucepan, together with the jus. Remove the skin of the garlic, onion, tomato and red pepper. Add the vegetable stock and bring to a simmer. Using a stick blender, whiz the mixture into a creamy sauce. Add more stock if it’s too thick. Add a handful of (rinsed) dill and whiz again.
- Fold in the pasta and beans and reheat if necessary.
- Serve with plenty of freshly ground peppercorn and some chopped dill.