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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g of pasta of your choice
  • 1 large or 2 small beetroot
  • 6 medium tomatoes
  • 1 red onion
  • ½ red pepper
  • 1 carrot
  • 4 cloves of garlic
  • 2 Tbsp olive oil
  • 200 ml vegetable stock approx.
  • 1 small bunch of dill
  • 100 g frozen green beans or broad beans or soya beans
  • Lemon juice feta to serve (optional)

Method
 

  1. Preheat the oven to 180°C.
  2. 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.
  3. Toss well and bake for approx. 20- 30 minutes, turning the veggies a couple of times.
  4. 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.
  5. 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.
  6. Fold in the pasta and beans and reheat if necessary.
  7. Serve with plenty of freshly ground peppercorn and some chopped dill.