recipe

Gluten free sorghum & pea pasta with beetroot & cream cheese sauce

19
Oct

INGREDIENTS FOR 2-3

300g Fit n Free Sorghum & Pea pasta
200g cream cheese
150ml vegetable stock
300g cooked beetroot
1 tlbsp fresh horseradish, rasped
Salt, pepper, nutmeg
200g peas, blanched

PREPARATION

  1. Melt the cream cheese in the vegetable stock on medium heat.
  2. Dice beetroot and puree about 30g into the cream cheese sauce together with the horseradish. Season to taste with salt, pepper and nutmeg.
  3. Cook the pasta al dente according to the instructions on the packet. Drain and rinse with cold water so it does not soften further.
  4. In the meantime, add remaining beetroot and the peas into the sauce and bring to the boil briefly.
  5. Dress pasta with the hot beetroot sauce and serve immediately.

Tip: If you’re a fan of fish add your favourite white variety (snapper, gurnard, tarakihi), a perfect fit with this dish. Cook fish for a few minutes max each side in butter with ½ a bunch of mediterranean herbs. Serve with the pasta.