Girls love pink. Contradict me if you dare (haha). Ok, maybe not every girl, but mine do, and they are excited every time I announce they will have something pink to eat. Beetroot is the secret to this tasty dish; it takes this pasta to another level with this barely sweet but special flavor and an electric pink color. Also, your kids will check another veggie with this dish. I went for the beetroot farfalle because I thought they will be even prettier than other pasta shape (surely you can change that to penne, or fusilli or something else).
I always keep frozen shredded beetroot in my freezer and I would just take one or two 1 inch cubes whenever I feel the need to add some color to my food (and that would be pasta, pancakes, frittata, etc.) It really can be just that easy! Like this pasta dish. The wild garlic on top is a bonus of the season, but that can be replaced with chives, of parsley, or basil. Enjoy!
Pinky Beetroot Farfalle
This pretty pasta dish will enchant your little ones, and they will hopefully ask for it again another day.
- 1 1/2 cups Farfalle pasta
- 3 tbsp frozen/fresh beetroot grated
- 2 tbsp (hard) goat cheese grated, organic
- 2 tbsp creamcheese
- 1 tsp olive oil/ghee
- 1/4 tsp garlic powder
- 1 tbsp milk/water if necessary
- 1 tbsp wild garlic (1 leaf) chopped
- salt & pepper to taste
Cook the pasta according to the package instructions.
Once the pasta is cooked, drain the water, and put them back into the hot pot, adding the rest of the ingredients and then stir to combine well.
Top with the wild garlic strips and serve warm.
This recipe makes 2 servings meaning one for a toddler and one for a child. You can easily skip cream cheese, but then add some more milk or ghee/butter (grass fed).