THE PINKEST PASTA | SAUCY PASTAS | EPISODE 1 😍 welcome back to SAUCY PASTAS, my new series, where I show you how to make the SAUCIEST pasta in town 🔥 For EPISODE 1, we’re making the PINKEST PASTA around - my roasted beetroot paccheri, topped with feta + mint 😍 It’s absolutely delicious, and if you think you hate beetroot, this might change your mind 🤪 I’ve written the full recipe down for you below, so enjoy, and let me know if you give it a go 👇 BEETROOT PACCHERI INGREDIENTS (serves 4) 600g fresh beetroots 1 bulb of garlic 1 red onion 1 tsp chilli flakes 200g creme fraiche 1 lemon 2tbsp nutritional yeast 100g toasted walnuts 400g pasta of choice (+ pasta water) Small bunch of fresh mint / dill Feta (optional) Olive Oil Salt Pepper METHOD 1. First, season the beetroots with salt, pepper + a drizzle of oil. Slice the garlic bulb in half + season as above. 2. In an airfryer or preheated oven, roast the garlic + beets whole in their skins at 200 degrees celsius until caramelised + softened (30-40 minutes). 3. While the beets + garlic cool, finely dice the onion, get 1tbsp of olive oil warmed, then fry on a medium heat with a pinch of salt + chilli flakes until softened (5-10 minutes). 4. Get your pasta onto boil in salted water. 5. Peel the beetroots (helps by running under water), chop into chunks, then add to a food processor. Squeeze in the garlic, add the onions, creme fraiche, juice a lemon, nutritional yeast + toasted walnuts. 6. Blitz until smooth + vibrant pink, adding 1-2tbsp of pasta water to loosen, adding more if required. 7. Season to taste with salt + pepper. 8. Once the pasta is al dente, drain, reserving some pasta water, then fold the pasta through the glossy pink sauce, adding more pasta water if needed. 9. Pick down the herbs, then get the pasta into bowls. 10. Top with feta or creme fraiche if using, scatter with fresh herbs, crack on black pepper + drizzle with good olive oil - enjoy! #pastas #sauces #beetroot #series #saucypastas - @alfiecooks_