Pink pasta
If Barbie had a signature pasta dish, THIS would be it . I’m talking the creamiest, dreamiest hot pink sauce that comes together in minutes—all thanks to the magic combo of sweet pickled beetroot + tangy goat’s cheese. A match-made-in pasta heaven
And don’t be fooled by the looks. We’re loading up on protein with red lentil pasta (yes, protein queen) while keeping things silky with a touch of liquid gold.
Ingredients
250g red lentil pasta
4-5 baby beetroot (in mild malt vinegar)
125g soft goats cheese
1-2 tbsp extra virgin olive oil
1 garlic clove, grated or crushed
1 ladle worth of the pasta water
Salt and pepper to taste
Serves 2
Method
Boil the red lentil pasta in salty water according to packet instructions, reserving a ladle-spoon worth of pasta water before draining.
Place the beetroot, soft goats cheese, olive oil, crushed garlic, pasta water, and salt and pepper in a blender, and blend for at least 30 seconds until completely smooth.
Pour this sauce over the pasta and mix to combine well.
Serve with a generous drizzle of olive oil on top and enjoy while warm.
