Simple beetroot pasta recipe
This simple beetroot pasta recipe is made with ingredients that are easily available at home and comes together in about 30 to 35 minutes.
Materials
- Pasta - You will need 3 cups of pasta of any shape.
- I have used Fusilli shaped Pasta.
- Beetroot - Take 1 medium to large beetroot peel it and cut it into small pieces.
- Water - Use 3 to 4 cups of water to boil pasta.
- Onion - Finely chop 1 medium to large onion into small pieces.
- Butter - Add a small cube of butter at the start to make the recipe rich and tasty.
- Vegetable oil - Once the butter melts add 1 tablespoon of oil and mix well.
- Garam Masala - 1 teaspoon of garam masala.
- Black Pepper - Add 1 tea spoon of black pepper powder .
- Garlic Cloves - Use 3 peeled garlic cloves
- Red chilli powder - Add 1 tablespoon of red chilli powder.
- Milk - Use 1 to 2 cups of milk to make the beetroot sauce. Adjust the quantity as needed to achieve your desired consistency.
- Salt - Use 1 tablespoon of salt to season the boiling water while cooking pasta. Later add 1 to 1½ teaspoons of salt to the pasta sauce as needed and adjust according to taste.
- Lemon - Add juice of 1 tablespoon of lemon at the end for freshness and a tangy flavor.
Instructions
Boil the Pasta
- Add pasta, water, oil, and salt to a pan. Cook until al dente (cooked but slightly firm). Drain and keep aside.
Roast the Vegetables
- Air fry beetroot, onion, garlic with 1 tsp oil at 180°C for 15–20 minutes until soft and lightly roasted.
Make the Sauce
- Blend roasted vegetables with garam masala, black pepper, red chilli powder, and 1–2 cups milk until smooth and creamy.
Cook the Sauce
- Heat butter in a pan, add oil, then pour in the blended sauce. Simmer for a few minutes.
Combine Pasta & Sauce
- Add boiled pasta and mix well. Adjust salt and consistency using a little water if needed.
Notes
- Add milk slowly to control thickness
- Use pasta water for better texture if needed
- Best served hot and creamy