I have to admit, beetroot isn’t my favourite vegetable. I do still enjoy it, but woud much rather blend it up into a sauce with other flavours or turn it into a dip! I do however love the colour it produces, and that’s why I keep going back to it! This recipe is a great one for those that aren’t much of a beetroot fan (and definitely great for those that love it!)

Serves: 4

Ingredients:

• 400g pasta of your choice
• 1 tsp extra virgin olive oil
• 2 medium onions, diced
• 1 tsp chopped garlic
• 2 beetroots, roasted
• 150g vegan cream cheese (or any other soft cheese e.g. quark)
• Salt & pepper to taste
• Cooking spray oil
• 2 large white/brown onions, sliced
• 300g mushrooms, sliced
• 1 tbsp balsamic vinegar
• 1 tsp chopped parsley

Method:

1. Cook pasta according to packet instructions
2. Over a medium flame, heat the olive oil. Once hot, add the medium onions and garlic and sautee for 5 minutes
3. In a blender, combine the beetroots, quark, onions and garlic and blend until smooth then add salt and pepper to taste
4. Set aside and heat a pan with a little spray oil over a medium flame. Add in the onions and fry until they begin to turn translucent, then add the mushrooms, and continue frying frying until they begin to brown. Add in the balsamic vinegar and fry for a couple more minutes,
5. Combine the pasta with the sauce, serve in bowls then top with the balsamic mushroom mixture and a little parsley

Here’s a similar sauce I made for Oddbox. Check it out here. For 50% off your first box use my code BONNIEBOX