Add color to your plate with bright, creamy, and full-of-flavor beetroot pasta. This recipe is a fun twist on dinner.
This Beetroot Pasta Recipe is a perfect brunch idea to enjoy weekends with the family. The recipe doesn’t require anything fancy, but beetroots to start and complete the dish. Buy some beets on your next visit to the grocery store and try the recipe.
Beetroot Pasta Recipe
Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Servings: 2
Ingredients
- 1 medium-sized Beetroot (cooked)
- 3 cups of pasta
- 1/4 cup cashews
- 1 clove garlic
- 1 tablespoon Parmesan or Cheddar cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 tablespoon lime juice
- 1 teaspoon oil
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
Recipe
- Soak the cashews in warm water for about 10-12 minutes, and heat a pot of salted water and bring it to a boil.
- Cook the pasta in salted water according to the directions.
- Drain the pasta and save a little pasta water for later.
- Peel the boiled beetroot and dice it into cubes.
- Now, take a blender, and add diced beetroot, lime juice, cheese, garlic, olive oil, 1/4 teaspoon salt, and 1/3 cup of water.
- Blend the ingredients for about 20 seconds until smooth and creamy.
- Heat a saucepan, melt butter, then add the oil and cooked pasta.
- Now, pour the prepared sauce, along with 1/4 teaspoon of salt and Italian seasoning, into the saucepan.
- Toss and mix to combine, ensuring that the pasta is well coated with the sauce.
- Add the reserved pasta water to adjust the consistency.
- Serve with a drizzle of olive oil, parmesan cheese, and lemon pepper.
Tips
- You can store leftover pasta for up to 3 days in the refrigerator.
- Add a splash of water while reheating the pasta.
