If you have made "Chèvre Salad with Beetroot Hummus" the day before, as part of the weekly menu, you will make this dinner in no time. You can use any pasta for this dish.
Ingredients
- 100 g pasta gigli
- ½ x yellow onion
- 50 g beetroot
- 1 tbsp dairy butter
- 75 g chevre
- 1 dl pasta water
- 2 dl beetroot hummus
Method
- Cook pasta as directed on the package and set aside some pasta water.
- Chop the onion. Peel the beetroot and dice it.
- Heat a frying pan with butter and fry the cut onion until soft. Add beetroot and saute until the beetroot has become slightly tender at the edges. Personally, I like a bit of chewing resistance in vegetables, so I spend a short time roasting them.
- To a blender or food processor, add beetroot hummus, pasta water and half of the chèvre. Mix together to make a smooth sauce, and put it over the onion and beetroot in the frying pan. Heat for about 2 minutes.
- Mix this together with the pasta, top with the rest of the chevre, salt and pepper. Top the dish with fresh herbs if you have. Basil or flat leaf parsley goes very well. If you have Parmesan, feel free to flavor the dish.
