Tuesday, January 21, 2020

Beetroot pasta



When I came across this recipe by Nadiya Hussain in BBC food , I wasn't really sure how beetroot would taste in pasta and was not too keen on trying it. However, my 11 year old, who is also a keen foodie ( it runs in the family !) convinced me to try it and I was pleasantly surprised as it tasted delicious !   
The original recipe uses cooked beetroot,which we get here in super markets, but I used fresh ones. 
Other than cooking the beetroots and pasta, this recipe hardly take any time at all and will be ready in less than 30 minutes.

Ingredients
Pasta - 300 gm
Beetroot - 2 medium
Garlic - 3 pods
Olive oil - 2-3 tbs
Feta cheese - 100 gm
Red chilli flakes - 1 tsp
Salt
Dill leaves (for garnish)
Method
Peel and roughly chop beetroot into cubes.
In a pressure cooker or pan add oil. Add chopped beetroots, red chilli flakes, garlic and fry for 2-3 minutes.
Add 1 -2 tbs water, salt and pressure cook for a whistle or if using a pan cook covered until done. I prefer pressure cooker for faster cooking.
Once cooked, puree the beetroots in a mixie/blender.
Cook pasta according to packet instructions. Drain and keep it aside.
Add the pureed pasta sauce to cooked pasta. Give it a good mix. Drizzle some olive oil.
Serve hot with crumbled feta cheese and some chopped dill leaves.

1 comment:

  1. Pasta looks colorful and delish, am sure kids would go mad over it!

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