By Ilaria Catizone

A quick and easy mid-week dinner well-received by young and old, with a healthy twist. This pasta has the appeal of a creamy dish as it is white sauce-based, but disguises a couple of serves of veggies as well!
The ingredients:
500g pasta – any type will work! Wheat pasta, gluten-free, white, wholemeal, dry or fresh.
2 cups milk 2 cups – both animal or vegan milks will work
100g butter
2 tablespoons flour, plus some to taste – white wheat flour works best here but you can try other options
Salt – half a teaspoon or to taste
2 large beetroot (or one tin if you are desperate!)
1 onion, finely chopped (optional)

How to make it:

• If you are using fresh beetroots, you need to think ahead and boil them first. This does require a little forethought but it is totally worth it as the tin version will add colour but hardly any flavour to the dish. I put them in a pot of boiling water, peel and all, until tender. Then peel and chop them.
• When the beetroot is nearly ready, you can start boiling the water for the pasta.
• In a saucepan, place the butter and the onion, if using, and let it brown lightly.
• Add the milk and stir well until the milk is warm but not hot.
• Then start stirring the milk with a fork or whisk while slowly adding the flour, still keeping the temperature warm but not hot. The aim is to get the sauce to thicken but this takes a little while, so resist the urge to add more flour right away. Keep stirring for another 3-4 minutes and decide if you are happy with the consistency. If not, slowly add more flour, one tablespoon at the time, waiting in between to allow the sauce to thicken.
• Once the sauce is the right consistency for you, add the salt and beetroot and stick blend to a smooth consistency. Add a little extra milk if things are looking too thick or extra flour if too thin.
• Meanwhile cook the pasta in boiling water and drain, pour the sauce on top and serve hot.
• If you prefer to get your meals organised ahead of time, you can certainly boil and chop the beetroot in advance but I would definitely recommend making the white sauce and pasta just before eating as the sauce tends to get gluggy if stored.
• Our family really likes this recipe and it is our go-to whenever we have beetroot available. Even our super fussy, veggie-averse 4 year old cannot resist the bright colour of this fun dish and that’s a huge bonus for me!