Ingredients
400g beetroot
1 small onion, finely chopped
Rapeseed oil
Salt and black pepper
1 tbsp white wine
100ml single cream
200g tagliatelle
A handful of sage, finely chopped
400g beetroot
1 small onion, finely chopped
Rapeseed oil
Salt and black pepper
1 tbsp white wine
100ml single cream
200g tagliatelle
A handful of sage, finely chopped
Boil the beetroot until tender, let it cool completely, then peel, chop and set aside.
Gently fry the onion in the oil until softened, but not coloured. Add the beetroot, wine and seasoning, then cook for a few minutes until softened. Cook the tagliatelle according to packet instructions, then add the cream to the beetroot sauce. Drain the pasta, then add it to the beetroot pan and combine. Serve garnished with plenty of chopped sage.
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