Beetroot Coconut Pasta (v, df, rsf)

Feast your eyes on this vibrant, easy to make dish…

Ingredients:

• 1 large beetroot – chopped into cubes
• 2 tbsp olive oil
• 2 shallots – sliced in half
• 6 cloves garlic – skin left on
• 1 tbsp dijon mustard
• 1 ½ cup Raglan Food Co coconut yoghurt
• 1 tbsp fresh dill – chopped
• Juice of ½ a lemon
• 1 telegraph cucumber – roughly chopped
• ½ red onion – thinly sliced
• 500g pasta – uncooked

Method:

1. Preheat your oven to 200°C. Arrange beetroot, shallots, and garlic on a lined baking tray.
2. Drizzle with olive oil, season with salt & pepper, and roast for 25-30 minutes (until the beetroot is soft).
3. Blitz the roasted beetroot, garlic (skin removed) and shallots with the coconut yoghurt, mustard, dill, and lemon juice until smooth.
4. Season to taste with salt & pepper.
5. Cook pasta as per instructions.
6. Combine pasta with the beetroot sauce, then toss through the cucumber and red onion.
7. Top with extra chopped dill and enjoy! Serves 4.

Thank you to Alisa over at @spatulisaa for this beautiful recipe!