Konjac penne with beetroot sauce

Ingredients for 1 servings:

• 200 g konjac noodles (penne)
• 2 sprigs of thyme
• 200 g beetroot, pre-cooked
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 40 g Parmesan
• 50 ml reduced-fat cream
• 2 stalks of Thai basil
• 200 ml water
• salt and pepper
• some lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pick the thyme leaves. Cut the beetroot into 2 cm cubes. Quarter the shallots and halve the garlic. Sauté everything together with 1 tablespoon of oil until very soft. Season with salt and pepper. Finely purée the mixture with the cream and 200 ml water. Season with plenty of salt, pepper, and 1-2 squeezes of lemon juice, and keep warm in a saucepan. Prepare the pasta according to the package instructions and cook in salted water for 2-3 minutes. Grate the Parmesan cheese into thin strips. Serve the pasta with the beetroot sauce, cheese, and Thai basil. Drizzle with a little oil.