Another week, another recipe with beetroot! As you can probably guess if you’ve read my previous posts recently, we had beetroots in the veg box again this week. I love beetroot, so this isn’t a problem, I just don’t know many recipes that use them, so we often eat them roasted as a side veg. Having already made chocolate beetroot cake and savoury beetroot crumble, I had a brainwave for this week’s beetroot: red + white = pink! I knew that Andrew would love pasta (his favourite food) even more if it was brightly coloured, so I thought why not cook the red beetroot in a milky sauce and add pasta to make a pink dish. The addition of red kidney beans as well as the deep red/purple of the beetroot chunks complimented the pink colour very nicely.
I’ve not done much pasta cooking in the slow cooker because I’ve heard that it can be very difficult to get it just right in texture between being crunchy and mushy, but I was impressed by how good Aly’s macaroni cheese recipe over at Plus 2.4 turned out when I made it, so was motivated to try one myself. The pasta turned out quite well, though on the mushier end of normal for someone who usually likes quite al dente pasta – next time I would have the pasta in for a little less time. But it was perfect for Joel to try sone, so I wasn’t disappointed. Andrew was very impressed with his pink pasta – he even managed to eat some beetroot, which hasn’t always been his favourite vegetable. So an all round good family meal. If Andrew was into a certain pig called Peppa, I might have called it Peppa Pig pasta! Maybe worth a try if you have a Peppa Pig fan who is a fussy eater?
Here’s the recipe – it did us two meals
- About 400g beetroots
- 200ml boiling water
- 450g pasta shapes – we had shells
- 500ml milk
- 1 tbsp cornflour
- 1 tin red kidney beans
- 1 tsp chilli powder (optional – we like spicy food)
- 100g soft cheese
- Chop the beetroots into chunks (I left them fairly large) and place in the slow cooker pot with the boiling water. Cook for 2 hours on high.
- After the 2 hours, add the rest of the ingredients except the soft cheese and stir well.
- Cook on high for a further 2 1/2 hours (more like 2 hours if you want firmer pasta).
- When it’s cooked, stir in the soft cheese and serve immediately.
Linking up with Slow Cooker Sunday