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Spaghetti and Beet Rosé Sauce
Roasted beets are a staple in my kitchen during the winter months. I regularly transform them into purée in my food processor to have on hand for favourite recipes. Puréed beets freeze very well, with almost no change in texture, so definitely roast and purée a big batch to stash.
3 tablespoons (45 mL) salted butter
1 small onion, diced
1 bay leaf
1 cup (250 mL) beet purée (about 3 cooked medium red beets)
½ cup (125 mL) tomato sauce
½ cup (125 mL) heavy (35%) cream
½ teaspoon (2 mL) fine sea salt
¾ pound (340 g) whole wheat spaghetti
1 tablespoon (15 mL) chopped fresh flat-leaf parsley, for garnish
Freshly grated Parmesan cheese, for garnish
1) Melt the butter in a medium saucepan over medium-low heat. When it is bubbling, tumble in the onion and stir to coat. Add bay leaf and cook for a minute or so, until the onions soften slightly. Add the beet purée, tomato sauce and cream. Stir well. Reduce heat to low and simmer the sauce, uncovered and stirring occasionally, for 40 minutes. It should bubble slightly around the edges.
2) Meanwhile, bring a large pot of salted water to a boil. When the sauce is nearly finished, tip the spaghetti into the boiling water and cook according to package directions until al dente.
3) Reserve ½ cup (125 mL) of the pasta water, then drain the spaghetti and return it to the pot. Pour the beet sauce and the reserved pasta water over the spaghetti and stir well to coat. Serve immediately garnished with chopped parsley and freshly grated Parmesan.
Excerpted from “The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day.” Copyright © 2017 by AiméeWimbush-Bourque. Photos copyright © Tim and Angela Chin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random HouseCanada Limited. Reproduced by arrangement with the Publisher. All rights reserved.