Seventh-Day Adventist Church

The Haven Church | 32 Collingwood St, Nelson

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Taliatelle with Beetroot and Walnut Sauce

Taliatelle with Beetroot and Walnut Sauce

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Serves: 4-6 people
INGREDIENTS
  • 3 or 4 Beetroot (Peeled and cubed)
  • 2 tablespoons Extra virgin olive oil
  • 2 cloves Garlic
  • 1 Lemon (Juiced)
  • 200ml Single cream
  • 400g Tagliatelli (fresh or dried)
  • 6 Fresh basil leaves (for serving)
  • 20g Walnuts (finely chopped)
  • Freshly grated parmesan cheese
METHOD
  1. Heat the olive oil in a large saucepan and add the cubed beetroot. Season and allow to cook with the lid on for 10 to 15 minutes, until soft.
  2. Add the garlic and lemon juice and cook briefly.
  3. Add the cream and let it warm through
  4. Cook the pasta according to the packet instructions, drain and add to the sauce. Off the heat.
  5. Mix until all the pasta is coated. Serve with the chopped walnuts, torn basil leaves and topped with the grated parmesan.

Fresh Pasta

Fresh Pasta

There are many good recipes, if this doesn't work for you, try google.

Taliatelle with Beetroot and Walnut Sauce

Taliatelle with Beetroot and Walnut Sauce

NOTE: Pasta recipe not included