Beetroot Pasta
A colorful and creamy pasta dish made with vibrant beetroot sauce, garlic, and a hint of spice, ready in under 30 minutes.
Ingredients
- 1½ cups fusili pasta (or any shape you prefer)
- 4 cups water
- Salt (to taste)
- 1 small beetroot
- 2 pieces red chillies
- 2 cloves garlic
- 2 tablespoons olive oil
- Cheese (grated or crumbled)
- Lemon juice (a quick splash)
- Mixed herbs or oregano
- Chopped spring onion
Instructions
- Boil the pasta: In a pot, bring 4 cups of water to a boil. Add salt and a few drops of oil, then cook the fusili for 7–10 minutes. Drain and rinse under cold water.
- Prepare the beetroot sauce: Pressure cook the beetroot with a bit of water for 3–4 whistles. Let it cool, then blend with red chillies, garlic, olive oil, and salt, adding reserved beetroot water until smooth.
- Toss the pasta: In a bowl, combine the chilled pasta with the beetroot puree, stirring until thoroughly coated.
- Serve: Plate the pasta and sprinkle with cheese, mixed herbs, a splash of lemon juice, and chopped spring onion. Enjoy immediately!
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Stir in a splash of water or olive oil before reheating if needed.