PASTA WITH BEETROOT

#2

vegan

main course

easy

Jörg Lehmann

INGREDIENTS FOR 4 PERSONS

1/4 pomegranate
1 medium-sized onion
2 medium-sized beetroots
2 bay leaves
2 sprigs of marjoram
140 g Pasta Gnocchi Sardi**
2 tbsp TOMAMI # 2 (buy here (https://tomami.eu/produkte/1/tomami-2-
tomato /))
Salt
Pink pepper
Oil for frying
** Gnocchi Sardi, is versatile shell shaped pasta which can be used with many
types of sauces.

INSTRUCTIONS

Remove the seeds from the pomegranate. Wash, peel and cut the onion and beetroots into small cubes. Heat the oil in a pan and sauté the onions. Add the beetroots and fry for 2-3 minutes. Add the bay leaves and marjoram. After 1 minute add approx. 400 ml water until the vegetables are covered. If too much water evaporates, add some more. Simmer with the lid on until the beetroot is cooked.

Remove the bay leaves and puree everything in a blender. Season with TOMAMI and salt. If desired, the mixture can be made more liquid by adding more water. Cook the pasta in a saucepan with salted water until al dente.
Pour the beetroot puree into a bowl, add the pasta. Finally sprinkle with the marjoram and pink pepper and decorate with the pomegranate seeds.

Thank you to Risa Nagahama and Jörg Lehmann for the recipe and photo!