Trying to make your meal pretty? Put down the food colouring! Natural food is so beautiful and vibrant in of itself. Protip, elevate your pasta game by adding a splash of colour and depth of flavour by adding in pureed beets! Perfect for date nights or when you are craving something eye catching and delicious.
Roasted Beet & Fennel Gemelli
EQUIPMENT: Parchment paper, baking tray, aluminum foil, large pan, food processor
INGREDIENTS
- 2 tbsp (30 mL) canola oil, divided
- 1 beet, medium, small dice
- 2 cup (500 mL) fennel bulb, thinly sliced, fronds removed for garnish
- 1 head garlic, top removed
- 1 shallot, small dice
- 2 tsp (10 mL) flour, all-purpose
- 3/4 cup (180 mL) cream
- 2 tsp (10 mL) dijon mustard
- 1 tsp (5 mL) chili flakes
- 1 tsp (5 mL) salt
- 3 tbsp (45 mL) parmesan cheese, grated (divided into 2 tbsp and 1 tbsp)
- 2 cups (500 mL) gemelli, cooked according to package instructions
- 1 cup (250 mL) frozen green peas
DIRECTIONS
1) Preheat oven to 375 °F (190 °C). On a parchment lined baking tray, drizzle diced beet, sliced fennel and head of garlic (wrapped in foil) with 1 tbsp of oil and bake for 1 hour, or until fork tender. Set aside.
2) Meanwhile, in a large pan, over medium heat, warm remaining oil and saute shallot until translucent. Add flour, mix well and cook for 30 seconds. Add in cream, dijon mustard, chili flakes, salt and 2 tbsp of parmesan cheese until mixture comes up to a light simmer and thickens. Stir out any lumps.
3) Pour cooked cream mixture into a food processor, add in half of the roasted beets and all of the roasted garlic – blend until smooth.
4) Over medium heat, return sauce to pan and add in cooked gemelli pasta and frozen green peas. Stir well, until all the pasta is evenly coated and peas are heated through.
5) Garnish with remaining half of roasted beets, roasted fennel slices, 1 tbsp of parmesan cheese and fennel fronds.
6) Enjoy!
This recipe can also be found in the Big Carrot Community Market Recipe Archives.
The Mindful Nomnivore 