Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 4

Inspired by Nigella Lawson and her love for reginette pasta, this pretty dish looks decadent but is actually deliciously healthy.



The beetroot sauce turns the pasta a pretty pink hue, while the rocket adds a splash of green and a fresh crispness. And if you fancy something a bit more indulgent, try dressing the salad prior to adding the pasta and topping it off with parmesan shavings.

You'll need:

280g Reginette pasta
4 shallots
2 cloves garlic
1 pack cooked beetroot dipped in vinegar
2tsp olive oil
200ml low fat sour cream
2 large handfuls rocket
Small bunch Chives, finely chopped
Salt and pepper

To serve (optional)

Your favourite salad dressing or a drizzle of oil
Parmesan shavings

What to do:

  • Boil a kettle of water, pour into a large saucepan and bring back to the boil. Cook the pasta according to the pack instructions.
  • While the pasta is cooking roughly chop the shallots, garlic and beetroot. Heat the oil in a saucepan and sauté the shallots for 5-6 minutes until they start to soften. Add the garlic and cook for another 2 minutes.
  • Take off the heat and add the beetroot and sour cream to the pan. Blend the mixture using a hand blender or food processor to a coarse sauce. Taste and season well with salt and black pepper
  • Once the pasta is cooked, drain and return to the pan. Pour the warm sauce over the pasta and toss to coat the pasta well. In a separate bowl dress the rocket with a little oil or your favourite dressing (optional).
  • Scatter a little rocket over each plate then top with the beetrooty pasta. Drizzle over any sauce left in the pan and sprinkle over the chives. Top with the remaining rocket and a few shavings of parmesan (optional).



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