Purple Flavours of Summer Pasta

Prep: 15 mins

Cook: 20 mins

Servings: 4

Difficulty: Medium

Summer Vegetarian

Set water to boil in a large pot. Add wholegrain pasta once boiling and cook according to package instructions.
While pasta cooks, make the sauce: finely dice the onion and beetroot. Clean the green beans and chop them finely.
Heat olive oil in a large pan and fry the diced onion, beetroot, and chopped green beans.
Either finely chop the sage and add to the cream, or blend the sage with the cream for a smoother texture.
Once the onions are browning a bit, add the cream and sage mixture to the pan.
Cook until the beetroot is tender, stirring occasionally, salt to taste.
Drain the pasta and mix with the sauce.
Serve immediately with optional chopped spring onion greens on top.