Ingredients
- 2.0 piece Beetroot
- 200.0 g Green Beans
- 2.0 piece Spring Onions
- 200.0 ml Heavy Cream
- 400.0 g Wholegrain Pasta
- 1.0 piece Onion
- 2.0 tbsp Olive Oil
- 10.0 piece Fresh Sage Leaves
Instructions
- 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.
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