Description
A vibrant and earthy dish of homemade beetroot pasta with creamy sauce, perfect for impressing guests or enjoying a cozy dinner.
Ingredients
Scale
- 200g pasta (spaghetti or fettuccine)
- 1 medium beetroot, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnishing
- Grated Parmesan cheese (optional)
Instructions
- Boil a large pot of salted water. Add your pasta and cook according to package instructions. Drain the pasta, reserving a cup of the cooking water, and set it aside.
- Heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
- Introduce the cubed beetroot to the pan. Stir and cook until tender, about 10-15 minutes. Add a splash of the reserved pasta water if needed.
- Transfer the beetroot mixture into a blender and blend until smooth. Return the sauce to the pan and season with salt and pepper.
- Toss the cooked pasta into the beetroot sauce, mixing until well coated. Add reserved pasta water if the sauce is too thick.
- Plate the pasta warm, garnishing with fresh herbs and Parmesan cheese if desired.
Notes
For additional flavor, consider adding roasted red peppers or a hint of lemon juice. The sauce keeps well in the fridge for about three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg