Do you love beetroots? I’m literally obsessed with the vibrant and rich deep red color of beetroots. And I’m pretty sure you all have already tried out the beautiful red string hoppers which is actually an upgraded version of the classic idiyappam or Kerala style string hoppers infused with the natural color from beets. It’s one of my favorites, so I really wanted to create another dish highlighting beautiful beets. Enter this roasted beetroot pasta sauce. A simple dish featuring vibrant oven roasted beetroots. It’s not only pretty, but also super nutritious loaded with the goodness of beetroots. Plus, this surprisingly delicious beet pasta sauce is also super simple to make. Moving onto the recipe, let’s start with roasting the beetroots. You’ll need to place the beets in a baking tray, add a sprig of rosemary (or even thyme), and season with salt and pepper. Roast them in the oven until tender. Alternatively, you can also bake whole beetroots, and peel them just before you purée them. Once the beets are cooled slightly, you’ll need to make a smooth purée. The combo of roasted beets and garlic is so good. And the addition of cooked pasta water makes it even more flavorful. Yum! Delicious roasted beetroot puree is ready. Now all you need to do is heat up a little oil, and add beetroot purée. Stir in a little cream for extra flavor. Toss your favorite cooked pasta in the beetroot sauce. I love this pasta garnished with plenty of feta. Sprinkle generously with mint leaves if you like. It’s the perfect way to celebrate the goodness of these vibrant red beetroots.
More Pasta Recipes:
Creamy Pasta Sauce without Cream Roasted Red Pepper Pasta Creamy Tomato Tuna Pasta Creamy Broccoli Pasta Butter Chicken Pasta Masala Pasta Creamy Mushroom Fettuccine Chicken Fettuccine Alfredo Creamy Spinach Pasta Easy Lasagna Butter Chicken Lasagna
Yield: 4 Roasted Beetroot Pasta Sauce | Video Print Packed with the goodness of beets, this vibrant roasted beetroot pasta sauce tastes delicious tossed in your favorite pasta. Perfect healthy weeknight meal! Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Ingredients Beetroot purée: 2 large beetroots, peeled and diced 1 sprig rosemary 2 garlic cloves 1 tbsp lemon juice Salt and pepper Beetroot pasta sauce: 500 g your favorite pasta (I used spaghetti) 1 tbsp olive oil 1/3 cup thickened (heavy) cream Salt and pepper Feta cheese and mint leaves, to garnish Instructions Cook pasta:Bring a pot of salted water to boil. Add pasta. Cook for 10 minutes or until al dente. Drain. Set aside. Reserve 1/4 cup pasta water.Beetroot purée:Preheat oven to 200C / 400F. Line a baking tray with parchment paper.Arrange beetroots in a single layer. Add a sprig of rosemary. Season with salt and pepper. Bake for 30-40 minutes or until tender.Set aside to cool slightly. Discard rosemary.Place beetroots, garlic cloves and 1/4 cup pasta water in a food processor. Processor a smooth paste. Set aside.Beetroot pasta sauce:Heat oil in a large frying pan over medium-high heat. Add beetroot mixture. When warm, stir in cream. Simmer for 2-3 minutes. Add cooked pasta. Toss. If the pasta sauce is too thick, add more pasta water.Garnish with feta and mint leaves. Notes - Rosemary can be substituted with thyme- Sprinkle with red chili flakes if you like- Add bacon or shredded rotisserie chicken for extra flavor Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 223Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 6mgSodium 235mgCarbohydrates 43gFiber 3gSugar 3gProtein 9g © Nish Kitchen Cuisine: Italian / Category: Pasta Recipes Like this roasted beetroot pasta sauce recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube. Don’t forget to check out:
Beetroot Idiyappam (String Hoppers with Beetroot) Beetroot Dip Beetroot Halwa Beetroot Halwa Trifle
- Rosemary can be substituted with thyme- Sprinkle with red chili flakes if you like- Add bacon or shredded rotisserie chicken for extra flavor
