Valentine's Day Pasta in Pink Beetroot Sauce

• 500 g penne rigate (or GF pasta)
• 2 small beetroots, roasted (or 1 medium)
• 1 red onion, chopped
• 1 garlic clove, chopped
• 1 carrot, chopped
• 4 anchovy fillets, mashed with fork (or 4 tbsp parmesan)
• 12 cup white wine
• 1 cup cream (or 1 cup soya cream)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• olive oil
• salt and pepper

1. Peel the roasted beetroot, chop then rinse quickly under running water to remove exess colour.
2. Let them drip in a colander.
3. Heat 4 tbsp olive oil in a frying pan and cook the onions, carrots and garlic for 3-4 minutes until soft.
4. Add the anchovy and the chopped beetroot and cook a further 10 minutes, mixing from time to time.
5. Add the white wine and cook for 2 more minutes.
6. Blend with the cream in a blender until smooth, season to taste.
7. Return to a saucepan, add the chopped herbs and heat through.
8. Boil a large pot of salted water and cook the pasta , drain and toss with the sauce for 30 seconds.
9. Serve hot in white or black plates for great effect and sprinkle with some extra chopped herbs.

beetroots, red onion, garlic, carrot, anchovy, white wine, cream, fresh parsley, fresh basil, olive oil, salt

Taken from www.food.com/recipe/valentines-day-pasta-in-pink-beetroot-sauce-374421 (may not work)