Pasta Barbabietole

Ingredients

• 500 g Beetroot

• 1 Onion
• ½ Yellow Bell pepper
• 250 g Mushrooms
• 10 ml BBQ spice
•  5 ml Leaf masala
• 5 ml chopped garlic
• 90 ml Cornflour
• 250 ml Sour-cream

Method

• Slice small Beetroot  5 mm thick slices cover with water  and cook until soft .
• When beetroot is soft strain and keep the water.
•  Boil the beetroot water to reduce it to 1 lL.
• Chop the Onion and Yellow pepper and cut mushrooms in halve.
• On high heat using a wok in a little olive oil fry Onion. Mushroom and peppers.
•  In the meantime bring beetroot water to the boil.
•  Mix Cornflour with a little cold water and mix with boiling beetroot water. Cook for one minute stirring to prevent burning.
• Add the sour-cream and bring to the boil whisking continuously.
•  Return to the wok. When onions start to turn brown add the Garlic, Spices and beetroot. Fry until start to stick. Then add to Sour-cream sauce. Add 250 g cooked Farfalle and mix carefully.
• Serve hot.
• Serve 5 portions.