Ingredients
400g beetroot
1 small onion, finely chopped
Rapeseed oil
Salt and black pepper
1 tbsp white wine
100ml single cream
200g tagliatelle
A handful of sage, finely chopped
Beetroot Tagliatelle
by Miisa Mink, Nordic BakeryDirections
Boil the beetroot until tender, let it cool completely, then peel, chop and set aside.
Gently fry the onion in the oil until softened, but not coloured. Add the beetroot, wine and seasoning, then cook for a few minutes until softened. Cook the tagliatelle according to packet instructions, then add the cream to the beetroot sauce. Drain the pasta, then add it to the beetroot pan and combine. Serve garnished with plenty of chopped sage.
The vegetables are so fresh and keep so much longer than those bought at the supermarket. It's all delicious but some of our favourites are the lettuce mix, spinach and the peppers and courgettes. As for the tomatoes they are so sweet.
— Margery and Jo
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.