Penne Pasta in a Roasted Beet Sauce:

Penne Pasta in a Roasted Beet Sauce

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INGREDIENTS

3 medium-sized beets, cleaned and cut into a small dice
3 Tbs. extra-virgin olive oil, divided
3 sprigs thyme
3 cloves garlic
1 Tbs. balsamic vinegar
1/2 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup chicken or vegetable stock
1/4 cup cream or milk
1 tsp. sugar
1/2 pound penne pasta
coarse salt and freshly ground pepper
1 Tbs. poppy seeds
1 Tbs. sweet mustard sauce (recipe follows)
mint leaves, for garnish

FOR THE SWEET MUSTARD SAUCE

1⁄2 cup vinegar
1⁄2 cup sugar
1 tablespoon mustard powder
1 egg, slightly beaten

INSTRUCTIONS

Making the sauce

• In a small saucepan, combine sugar and dry mustard.
• Stir in vinegar; mix well.
• Whisk in beaten egg until smooth.
• Cook over low heat until sauce thickens, stirring constantly.

ASSEMBLING

• Preheat oven to 400.
• On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.
• Transfer beets to a food processor. Add the garlic, balsamic vinegar,half of the cheese and the 2 remaining Tbs. oil. Pulse until it’s as smooth as you can get it.
• Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Taste it.
• Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.
• Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta, add the sweet mustard sauce and toss to combine. Give it one more taste. Season accordingly.
• Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. And more cheese. Absolutely more cheese.

Adapted from: http://bevcooks.com/2012/04/penne-pasta- in-a- roasted-beet- sauce/
http://www.food.com/recipe/sweet-mustard- sauce-58608
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