Beetroot pasta

Gluten-free pasta with beetroot, cherry tomatoes, onion, garlic, pine nuts, herbs, olive oil, salt and pepper

Ingredients
200 g beetroot
75 g cherry tomatoes
2 cloves of garlic
1 onion (shallot)
1 tbsp pine nuts
75 g gluten-free pasta
Italian herbs
Fresh basil
Salt & pepper
Olive oil

Instructions
Preheat the oven to 180 degrees Celsius. Make small blocks from the beetroot, chop the cherry tomatoes and place on the baking paper.  Cut the garlic cloves in small pieces and place a little bit on top of every cherry tomato. Finally add some olive oil on top of the tomatoes. Season with some salt and pepper and place in the oven for around 30 minutes.

While the beetroot and tomatoes are in the oven, bring the water to the boil and add the gluten-free pasta. Follow the instructions on the pasta package for the exact cooking time.
Place the remaining garlic in a pan together with the pine nuts and onion and fry till nice and brown.

Drain the pasta and place in a bowl. Add all the ingredients to the pasta and mix. Add some Italian herbs, olive oil and fresh basil. Enjoy your pasta!

Recipe & photos by Anne