Over time, though, ideas came to me. I wanted something that would contrast with the pink colour. I thought about corn, and still think yellow kernals against pink pasta would be a beautiful thing. In the end, though, I settled on green.
This pasta sauce is made with spinach and white beans, with onion and garlic and a dash of chilli flakes. It was vaguely inspired by a spinach and ricotta sauce my mother used to make for spaghetti, which we would top with sweet chilli sauce. It is very easy, although you do need a food processor or blender.
I imagine this sauce could also be translated into soup, or used to accompany other grains or even baked jacket potatoes. Mr Bite liked it and it is a good way to use up spinach.
Beetroot pasta with spinach and white bean sauce
1 400g tin white beans (I used canneloni; any variety would work) in water - not drained
2 cups spinach leaves, lightly packed
1 tsp dried oregano
1 tsp dried basil
1/4 - 1/2 tsp dried chilli flakes (or more to taste)
Olive oil, a drizzle
1 onion, diced
1 clove purple garlic, crushed
200g beetroot flavoured noodles, or other noodles
Place the white beans, spinach leaves and herbs in a food processor or blender and process until well combined.
In a large saucepan, saute the onion and garlic in the oil until starting to brown. Reduce heat to low and add the spinach-bean sauce.
While the sauce is heating, cook the pasta according to packet directions.
To serve, top the cooked pasta with the sauce, add cracked pepper to taste, and mix through.
Whilst any pasta would work here, I have to say that the beetroot noodles were excellent. I adored the colour, and they had a slightly sweet flavour and slightly chewy (in a good way!) texture. I might yet try out that corn against pink idea...
Submitted to Healthy Vegan Friday #57.
What is your favourite easy pasta sauce?