Beetroot Pasta
Vibrant pink beetroot pasta in a creamy sauce, perfect for a colorful and nutritious vegetarian meal.
Equipment
Ingredients
Ingredients
beetroot (peeled, chopped)
2 piece
penne pasta (dry)
400 g
onion (chopped)
1 piece
garlic (minced)
3 clove
olive oil
30 ml
heavy cream
200 ml
parmesan cheese (grated)
50 g
salt
5 g
black pepper
2 g
fresh basil (chopped)
5 g
Instructions
Cook the beetroot
Boil the beetroot until tender, then drain and cool slightly.
Cook the pasta
Cook penne pasta in salted boiling water according to package instructions until al dente.
Sauté aromatics
Heat olive oil in a pan and sauté chopped onion until soft, then add minced garlic.
Blend beetroot sauce
Add cooked beetroot and cream to the pan, then blend until smooth and creamy.
Combine pasta and sauce
Add cooked pasta to the beetroot sauce and toss to coat evenly.
Season and serve
Season with salt and pepper, then serve topped with grated parmesan and fresh basil.
Storage
Best served fresh. Sauce may separate when reheated
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