Carrot Beetroot Pasta

Carrot pasta has been doing the rounds lately, and my version of this glossy sauce is full of salty sweet flavours that you’ll want to try.

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Course: Main Course

Cuisine: Italian, Mediterranean, Modern Australian

Keyword: Beetroot, Carrot Pasta, Carrot sauce for Pasta, Goat Cheese, Honey, Hot honey, Mint

Total Time: 30

Servings:

Peel carrots and cut into 2-3 cm pieces. Add to a microwave proof bowl, add water, olive oil, salt and pepper, and microwave on high for 5 minutes, stir, then microwave for another 5 minutes.
5 carrot, 1 cup water, 2 tablespoon olive oil, ½ teaspoon salt and pepper
Place a pot of salted water on to boil.
2 teaspoon salt
Quarter beetroot.
TIP: Use a dark / dishwasher safe chopping board so it doesn’t stain.
200 g beetroot
Add pasta to boiling water and cook until al dente according to packet instructions.
350 g rigatoni
Use a slotted spoon to transfer carrots to a blender. Add residual water and olive oil from the bowl, with cubed parmesan and pine nuts. Blend until smooth, adding more water if needed.
60 g parmesan cheese, 2 tablespoon pine nuts
Add honey to a small frying pan with chilli flakes (option to skip chilli for kids) and salt. Heat over low heat then set aside.
3 tablespoon honey, 1 teaspoon chilli flakes, ¼ teaspoon salt
Drain pasta (reserving a cup of pasta water) and return to the pot along with the carrot sauce. Mix through some pasta water to thin the sauce if needed, and season to taste.
½ teaspoon salt and pepper
Serve pasta in a big bowl.
For kids, option to serve with crumbled feta.
For adults, top with beetroot, crumbled feta, mint leaves and drizzle over hot honey.
200 g beetroot, 100 g marinated feta, ½ bunch mint leaves