secret loves pasta. so much so, his favorite meal is spaghetti- just spaghetti. and i'm like "that is so plain and boring." and because pasta is my least favorite food group, we RARELY ever have it. but with my newest addition to my cookbook family, there was one pasta recipe i was NOT going to miss out on: shocking pink pasta. now THAT interests me.
here's the scoop. it's pretty much spaghetti (you're welcome, secret), except with lots more character! the flavor and color comes from the raw beets! BEET IT! (you like what i did there...??) you blend up the raw beets with all these spices and it creates a very dynamic flavor... slightly meaty, faintly smokey, definitely delicious (but after that description you're probably like, that sounds disgusting... FALSE. it's not.)
i can do pasta as long as it has feta cheese and almonds. so therefore, BRING the FETA! BRING the ALMONDS!
Recipe from The French Market: Vegetarian Recipes from my Parisian Kitchen by Clotilde Dusoulier
Serves 4
12 ounces / 340 g beets, peeled and diced
1 cup / 240 ml light whipping cream or unsweetened nondairy cream alternative, such as soy or rice
1 garlic clove
1 teaspoon fine sea salt
1 teaspoon whole cumin seeds or ½ teaspoon ground cumin
1 pound / 450 g long pasta, such as spaghetti, bucatini, or linguine
Freshly ground black pepper
1 cup / 20 g chopped fresh flat-leaf parsley leaves
2⁄3 cup / 85 g almonds, toasted and roughly chopped
** i added feta cheese
1. In a food processor or blender, combine the beets, cream, garlic, salt, and cumin. Process until smooth.
2. Bring salted water to a boil in a large pot. Add the pasta and cook until it’s a minute shy of al dente. Drain, return the pasta to the pot, and fold in the sauce. Return to medium heat and cook until heated through and al dente, about 1 minute.
3. Divide among warm bowls, sprinkle with pepper, and top with the parsley and almonds. Serve immediately.
bon appetit, mes amis!! it's a little bit wild, but i am 98% confident you'll love it! it's definitely on repeat at our house!
bon week-end!!!
Love this! We are definitely trying out this recipe XOXO -Meg
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