Beetroot Pasta

Ingredients

• 300 g Whole wheat pasta
• 1.5 tbsp vegetable broth powder
• 1 small Shallot
• 1 Garlic clove
• 1 apple
• 2 beetroot roots (pre-cooked; vacuum sealed)
• 1 handful parsley
• 1 handful dill
• 0.5 Organic lemon
• 2.5 tbsp olive oil
• Salt
• 100 ml heavy cream
• 1 tsp agave syrup
• 150 g shrimp
• 1 tsp butter
• chili flakes
• Pepper

Instructions

1. 1.

   Cook pasta in plenty of boiling water with vegetable broth according to package instructions for 8–10 minutes until al dente. Reserve 100 ml cooking water, then drain and set aside.

2. 2.

   Peel and finely chop shallot and garlic. Peel, wash apple and dice it with beetroot into small cubes. Wash parsley and dill, shake dry and finely chop leaves, keep stems. Set aside some chopped dill. Wash lemon hot, pat dry, grate zest and squeeze juice. Set aside some lemon zest.

3. 3.

   Heat 1 tbsp oil in a small pot. Sauté shallot, half the garlic, beetroot, apple and a pinch of salt over medium heat for 3–4 minutes. Add pasta water and herb stems and simmer for another 5 minutes on medium heat. Remove stems and puree everything with an immersion blender.

4. 4.

   If sauce is too thick, add some hot water. Stir in cream and season with salt, lemon zest and agave syrup. Fold in chopped dill and parsley.

5. 5.

   Heat 1 tbsp oil in a pan. Sauté shrimp over medium to high heat for 1–2 minutes per side. Just before finishing, add butter, remaining garlic, salt and chili flakes, tossing shrimp. Drizzle with lemon juice and set aside.

6. 6.

   Warm about 1½ ladles of sauce in a large pan. Add pasta, toss over medium heat for 1–2 minutes until evenly coated.

7. 7.

   Plate beetroot pasta, arrange shrimp on top, garnish with reserved dill and lemon zest, pepper and remaining olive oil.