Continental

Roasted Beet Sauce Pasta


54b

Christmas time is here and thinking of Santa, Red color just seems perfect! So it set me thinking to cook something which looks Red & tastes delicious at the same time. The obvious choice is something to do with Beetroots. So instead of cooking the traditional beet veggies, I went ahead with doing a beet pasta.

This pasta is easy to cook and incredibly delicious to eat. I came across few variations of this recipe, when I started cooking, I had my own variation then which every one loved so I wanted to share the same. To coo this awesome dish, you have to bake the beets & blend them to make a nice sauce and then add to cooked pasta, garnish & season and voila the dish is ready, so try this!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time              Total Time              Yields

20 mins                  20 mins                 40 mins                4 Serving

Ingredients:

Beets – 3-4 (washed, peeled & diced)

Onion – 1 medium (finely chopped)

Garlic – 3-4 cloves (finely chopped)

Cilantro or Parsley – 2 tablespoons

Thyme fresh – 2-3 sprigs

Sugar – ½ teaspoon (optional)

Pasta – 250 grams (your choice of pasta- I used Penne)

Vegetable stock – 160 ml

Milk – ¼ cup

Cream – 2 tablespoons (optional)

Feta cheese crumbled – 2 tablespoons

Red wine vinegar – 1½ tablespoon

Walnuts – 2 tablespoons (lightly toasted)

Almonds flakes – 2 tablespoons (lightly toasted)

Salad greens per choice to garnish

Extra virgin Olive oil – 2 tablespoons

Butter – 2 tablespoons

Salt per choice

Ground black pepper

Oregano ground – 1 pinch

Ingredients:

  • Put the diced beets on a baking tray and add thyme sprigs along with chopped garlic. Drizzle with 1 tablespoon of olive oil and season with salt. Bake for 30- minutes till they are soft & tender. If required bake further for 5-10 minutes and check again.
  • Take out of oven and then add these baked beets with red wine vinegar & balance olive oil and salt into a food processor or a blender and blend to make a paste. Discard the thyme sprigs while putting the beets into the blender. Incase the paste is too thick, add some water.
  • Boil the pasta till al-Dante, drain and keep aside. Keep some boiled pasta water.
  • In a large pan or skillet heat butter, then add chopped onions and sauté till they become slightly golden brown. Now add the blended beet sauce into the pan and add milk, vegetable stock & sugar & cilantro. Bring to a boil on high heat, then lower the heat and simmer and adjust the consistency of the sauce. Add oregano now and adjust the seasoning per taste.
  • Now add the cooked pasta to the beet sauce and mix well. Now transfer to a serving plate and Garnish with toasted walnuts, almond flakes, salad greens & feta cheese.

Note: Delicious Ruby coloured pasta is ready to serve. You can use grated parmesan cheese on top instead of feta cheese. You can add fresh cream if you like it more creamy.  Bon Apatite!

Happy Cooking!!

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s