Any dish that tastes like Barbie made it and tastes this good has to be tried!!Spicey, vibrant, pink but scrummy pasta with a kick from Rebel Cook by Simon Rimmer (most brilliant cook book)

Ingredients

4 serv.

medium fresh beetroots↗8
cinnamon stick↗1
shallots↗2
garlic clove, crushed↗1
white wine↗125 ml
chicken stock↗225 ml
sour cream↗250 ml
fresh dill, chopped↗1 tablespoon
horseradish cream↗1 tablespoon
cooked fresh tagliatelle pasta noodles↗400 g
salt and pepper
parmesan cheese, shavings↗
olive oil↗1 tablespoon

Step-by-step instructions

1
preheat the oven to 400°F.
2
wipe the beets clean,season then wrap them in aluminum foil with the cinnamon stick and roast for 45 mins or until soft.
3
cool, unwrap and peel then chop up into 1/2 in dice.
4
fry the shallots and garlic in oil until soft, add the wine, bring to the boil and reduce by 2/3rds.
5
add the chicken stock and return to the boil, reduce by about 1/2.
6
add the beets and sour cream, return to the boil and reduce to a thick sauce.
7
Fold in the dill and horseradish, spoon over pasta and serve with the parmesan shavings.

Source: food.com

Original recipe ↗

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