To celebrate ‘World Pasta Day’ Poppy has requested we make a ‘Purple Mermaid Pasta.’ So using our favourite @sanremopasta Large Shell Pasta we’ve made the purple mermaid sauce from puréed roasted beetroot and goat’s fetta which is sat on a beach of sourdough breadcrumbs. Have a crack and let us know if the mermaids in your life give it the thumbs up too!
Mermaid Pasta
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 - 6 Kids Serves
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Serves: 4 - 6 Kids Serves
Ingredients
- 1 Large beetroot, use 2 if small
- 1 heaped tbsp Butter
- 3 cubes Goat’s fetta, or cows if preferred
- 1 Lemon
- 2 Sourdough slices
- 300 g San Remo Large Shell Pasta
- Flaky sea salt to taste
- Parmigiano Reggiano to taste
Method
- 1)
Peel and grate one large beetroot into a small saucepan, add two tablespoons of butter, three cubes of goat’s fetta and the zest of one lemon. Place it on the stove, bring to simmer and pop the lid on to steam
- 2)
Bring a pot of salted water to boil and add 300g of San Remo Large Shell Pasta, cooking until al dente
- 3)
Blitz two slices of sourdough to a fine crumb and toast in a pan on a high heat along with a tablespoon of butter until it’s golden and crisp, set aside
- 4)
Once the beetroots are soft (approx 10 mins), puree in a food processor
- 5)
Strain the pasta and combine with the beetroot puree
- 6)
To plate, add the sourdough breadcrumbs as the sand and top with the purple mermaid pasta shells and some Parmigiano Reggiano
- 7)
Enjoy!