Beetroot & roasted garlic creamy sauce and fragrant dill, mixed with linguine ribbons. Perfect, vibrant pink main to impress your loved one this Valentines (or just for a special treat).
Ingredients
220g/8oz Linguine Pasta
220g/8oz Pre-cooked Beetroot
3 Garlic Cloves
⅓ cup Coconut Cream
2 tbsp Fresh Dill, plus more for serving
1 Tbsp Apple Cider Vinegar
Juice of one Lemon
½ tsp salt & pepper
5 Radishes, sliced
Instructions
Preheat oven 200C/400F/Gas mark 6.
Drizzle ½ tbsp olive oil over 3 whole garlic cloves (with skins on) and place in the oven for about 20 mins, or until tender and squeezes easily out of its skin.
Meanwhile, boil a large pan of slightly salted water and cook the pasta to the cooking directions on the packet. Drain the pasta and return to the pan.
Place the beetroot, garlic cloves, coconut cream, dill, lemon, salt & pepper in a food processor and blend until smooth (alternatively, use a hand blender.)
Pour into a small saucepan and heat until the beetroot sauce is warmed through.
Pour the beetroot sauce into the pasta and mix together well to combine.
Serve into bowls, sprinkle with dill and sliced radishes .
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/creamy-beetroot-dill-linguine/