Beetroot Pasta
A vibrant and healthy pasta dish featuring a creamy beetroot sauce, perfect for a quick and flavorful meal.
Ingredients
- 1.5 cups fusili pasta
- 4 cups water (for boiling)
- to taste salt (for cooking pasta and sauce)
- 1 small beetroot
- 2 cloves garlic
- 2 tablespoons olive oil
- to taste cheese (for sprinkling)
- a few drops lemon juice (for freshness)
- to taste mixed herbs (like oregano or basil)
Instructions
- Bring 4 cups of water to a boil in a large pot. Add salt and a few drops of olive oil. Cook the fusili pasta for 7 to 10 minutes until al dente. Drain and rinse with cold water.
- Pressure cook the beetroot with a small amount of water for 3 to 4 whistles until soft. Let cool, then peel and chop.
- Blend the chopped beetroot, red chilies, garlic, and olive oil, adding reserved beetroot water gradually until smooth.
- Combine the beetroot sauce with the cooked pasta, mixing well. Serve garnished with cheese, mixed herbs, lemon juice, and spring onions.
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently.