Pink butterfly pasta

Ingredients for 4 servings:

• 500g farfalle
• 500 g beetroot, cooked, vacuum-packed
• 1 onion(s)
• 1 tbsp oil
• 200 ml vegetable stock
• 20 g flour butter
• 150 g yogurt, 3.5% fat
• 3 tbsp Balsamic vinegar (Crema di Balsamic vinegar)
• 2 tbsp lemon juice
• salt and pepper
• Sugar
• chili flakes
• Parmesan or goat’s cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Farfalle with beetroot

Cook the pasta according to the package instructions until al dente. Finely dice the onion and beetroot. Heat the oil in a large pan and sauté the onions briefly. Add the beetroot and deglaze with the vegetable stock. Let the vegetables simmer gently for a few minutes. Then add the flour butter. If you haven’t already prepared it, simply mix 10g of cold butter and 10g of flour and form two balls. Bring to a boil and simmer for about 2 minutes. Reduce the heat and add the yogurt. Mix in the balsamic vinegar and lemon juice and season to taste with salt, pepper, sugar, chili flakes, and a little more vegetable stock, if desired. Fold in the pasta and season again if desired. Serve with Parmesan or crumbled goat’s cheese.