Beetroot pasta ribbons are smothered in a perfectly pink & creamy roasted beetroot sauce with ricotta cheese & roasted onion – a classic combo! Topped with chicken mini fillets that are pan-fried to perfection in an earthy basting of butter, pecan nuts & thyme. Absolutely irresistible, Chef!
Bright Beetroot Chicken Pappardelle
Bright Beetroot Chicken Pappardelle
with ricotta cheese, pecan nuts & fresh thyme
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Beetroot Tagliatelle Pasta
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU One For All Rub
- Onion
- Onions
- Pecan Nuts
- Ricotta Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Blender
- Butter
- Seasoning (salt & pepper)
- Paper Towel
ROOTING FOR YOU
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the onion in a bowl. Coat in oil and season. Set aside. Alternatively, air fry the beetroot at 200°C until cooked through, 25-30 minutes. In the final 15 minutes, add the onion and whole garlic clove.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil.
ADD THE AROMATICS
When the Beetroot has been roasting for 10 minutes, add the onion wedges and the whole garlic clove to the tray with the beetroot. Roast for the remaining time.
THYME TO GET NUTTY
Place a pan over medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste with 30g [60g]|#7DA0D7 of butter, the pecan nuts, the thyme and season. Remove from the heat, reserving the pan sauce, and rest for 3 minutes.
BLEND THAT Beetroot, BABY!
When the veg roast is done, remove the skin from the garlic clove and place the flesh in a blender. Add ¾ of the roasted Beetroot, ¾ of the ricotta cheese, the roasted onion, the lemon juice (to taste), and 100ml [200ml]|#7DA0D7 of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Add the beetroot sauce to the pot of cooked pasta, toss to coat and season.
FANCY DINNER
Plate up the pink pasta. Top with the Chicken, the remaining Beetroot, and the remaining ricotta cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef!
ROOTING FOR YOU
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the onion in a bowl. Coat in oil and season. Set aside. Alternatively, air fry the beetroot at 200°C until cooked through, 25-30 minutes. In the final 15 minutes, add the onion and whole garlic clove.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil.
ADD THE AROMATICS
When the Beetroot has been roasting for 10 minutes, add the onion wedges and the whole garlic clove to the tray with the beetroot. Roast for the remaining time.
THYME TO GET NUTTY
Place a pan over medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste with 30g [60g]|#7DA0D7 of butter, the pecan nuts, the thyme and season. Remove from the heat, reserving the pan sauce, and rest for 3 minutes.
BLEND THAT Beetroot, BABY!
When the veg roast is done, remove the skin from the garlic clove and place the flesh in a blender. Add ¾ of the roasted Beetroot, ¾ of the ricotta cheese, the roasted onion, the lemon juice (to taste), and 100ml [200ml]|#7DA0D7 of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Add the beetroot sauce to the pot of cooked pasta, toss to coat and season.
FANCY DINNER
Plate up the pink pasta. Top with the Chicken, the remaining Beetroot, and the remaining ricotta cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef!
ROOTING FOR YOU
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the onion in a bowl. Coat in oil and season. Set aside. Alternatively, air fry the beetroot at 200°C until cooked through, 30-35 minutes. In the final 15 minutes, add the onion and whole garlic cloves.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil.
ADD THE AROMATICS
When the Beetroot has been roasting for 10 minutes, add the onion wedges and the whole garlic cloves to the tray with the beetroot. Roast for the remaining time.
THYME TO GET NUTTY
Place a pan over medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with 90g [120g]|#7DA0D7 of butter, the pecan nuts, the thyme and season. Remove from the heat, reserving the pan sauce, and rest for 3 minutes.
BLEND THAT Beetroot, BABY!
When the veg roast is done, remove the skin from the garlic cloves and place the flesh in a blender. Add ¾ of the roasted Beetroot, ¾ of the ricotta cheese, the roasted onion, the lemon juice (to taste), and 300ml [400ml]|#7DA0D7 of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Add the beetroot sauce to the pot of cooked pasta, toss to coat and season.
FANCY DINNER
Plate up the pink pasta. Top with the Chicken, the remaining Beetroot, and the remaining ricotta cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef!
ROOTING FOR YOU
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the onion in a bowl. Coat in oil and season. Set aside. Alternatively, air fry the beetroot at 200°C until cooked through, 30-35 minutes. In the final 15 minutes, add the onion and whole garlic cloves.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil.
ADD THE AROMATICS
When the Beetroot has been roasting for 10 minutes, add the onion wedges and the whole garlic cloves to the tray with the beetroot. Roast for the remaining time.
THYME TO GET NUTTY
Place a pan over medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with 90g [120g]|#7DA0D7 of butter, the pecan nuts, the thyme and season. Remove from the heat, reserving the pan sauce, and rest for 3 minutes.
BLEND THAT Beetroot, BABY!
When the veg roast is done, remove the skin from the garlic cloves and place the flesh in a blender. Add ¾ of the roasted Beetroot, ¾ of the ricotta cheese, the roasted onion, the lemon juice (to taste), and 300ml [400ml]|#7DA0D7 of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Add the beetroot sauce to the pot of cooked pasta, toss to coat and season.
FANCY DINNER
Plate up the pink pasta. Top with the Chicken, the remaining Beetroot, and the remaining ricotta cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef!
Frequently Asked Questions
What is the preparation time for Bright Beetroot Chicken Pappardelle?
The preparation time for Bright Beetroot Chicken Pappardelle with ricotta cheese, pecan nuts & fresh thyme is between 25 and 40 minutes.
What is the total time required to make Bright Beetroot Chicken Pappardelle with ricotta cheese, pecan nuts & fresh thyme?
The total time required to make Bright Beetroot Chicken Pappardelle with ricotta cheese, pecan nuts & fresh thyme is between 40 and 55 minutes.
How many servings does Bright Beetroot Chicken Pappardelle provide?
4 servings
What are the main ingredients in Bright Beetroot Chicken Pappardelle?
Beetroot, Beetroot Tagliatelle Pasta, Chicken, Free-range Chicken Mini Fillets, Fresh Thyme, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU One For All Rub, Onion, Onions, Pecan Nuts, Ricotta Cheese
What is the nutritional information of Bright Beetroot Chicken Pappardelle?
Calories: 2048, Carbs: 102 grams, Fat: grams, Protein: 61.2 grams, Sugar: 12.1 grams, Salt: 530 grams
How do I prepare Bright Beetroot Chicken Pappardelle?
ROOTING FOR YOU: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the onion in a bowl. Coat in oil and season. Set aside. Alternatively, air fry the beetroot at 200°C until cooked through, 25-30 minutes. In the final 15 minutes, add the onion and whole garlic clove. PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserve a cup of pasta water, and toss through a drizzle of olive oil. THYME TO GET NUTTY: Place a pan over medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste with 30g [60g]|#7DA0D7 of butter, the pecan nuts, the thyme and season. Remove from the heat, reserving the pan sauce, and rest for 3 minutes. ADD THE AROMATICS: When the beetroot has been roasting for 10 minutes, add the onion wedges and the whole garlic clove to the tray with the beetroot. Roast for the remaining time. BLEND THAT BEETROOT, BABY!: When the veg roast is done, remove the skin from the garlic clove and place the flesh in a blender. Add ¾ of the roasted beetroot, ¾ of the ricotta cheese, the roasted onion, the lemon juice (to taste), and 100ml [200ml]|#7DA0D7 of the reserved pasta water. Blend until smooth. Add an extra splash of water if necessary. Add the beetroot sauce to the pot of cooked pasta, toss to coat and season. FANCY DINNER: Plate up the pink pasta. Top with the chicken, the remaining beetroot, and the remaining ricotta cheese. Drizzle over the thyme & nut pan sauce. Wonderful, Chef!
What should be prepared from my kitchen to make Bright Beetroot Chicken Pappardelle?
Beetroot, Beetroot Tagliatelle Pasta, Chicken, Free-range Chicken Mini Fillets, Fresh Thyme, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU One For All Rub, Onion, Onions, Pecan Nuts, Ricotta Cheese
How many calories does Bright Beetroot Chicken Pappardelle have?
2048 calories
How much fat content does Bright Beetroot Chicken Pappardelle have?
grams
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