Curried beetroot pasta with spinach sauce

Recipe Categories : | Beetroot | Curries | Pasta | Spinach | Sauces |

Ingredients :

• 16 oz can beetroot
• 2 eggs
• 2½ cups flour
• 1 tspn curry powder
• 1 tspn salt
• 1 tbsp oil
• 6 cups boiling water
• another 1 tspn salt
• another 1 tbsp oil

Preparation and Cooking Instructions

1. Drain beetroot and place in a food processor with eggs, flour, curry powder,first tspn salt and tbsp oil. Process until well combined. Place onto a floured board and knead until smooth. Cut dough in half and roll out thinly then cut into ½" strips.
2. Place these pasta strips onto a clean towel draped over the back of a chair and leave to dry for 1-2 hours.
3. Place water in a large saucepan and bring to the boil. Add second measure of both salt and oil. Slowly add pasta and cook for 3 minutes or until pasta is soft. Drain and serve with spinach sauce.

   For spinach sauce

   Ingredients

• 4½ oz baby spinach leaves
• 1 oz butter
• 2 tbsp flour
• 1 tspn dry mustard
• 1 cup milk

   Preparation and cooking instructions

1. Wash spinach and chop finely. Melt butter in a saucepan. Add spinach, flour, and mustard.
2. Stir until the spinach has wilted. Slowly stir in milk and cook stirring until sauce boils and thickens.