Creamy Beetroot Pasta
I love it when I can add beetroot to a dish, so this Creamy Beetroot Pasta is one of my absolute favourite easy meals.
UNDER 10 MINS
VEGETARIAN
PASTA
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Ingredients
- 1 medium beetroot, peeled and cut into small chunks
- 200g pasta (such as spaghetti, fettuccine, or penne)
- 1/2 cup heavy cream or Greek yoghurt
- 2 cloves garlic, minced
- 1 tbsp olive oil
- parmesan cheese
- basil or parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and the beetroot chunks. Cook according to the pasta package instructions (usually about 8-10 minutes), until the pasta is al dente and remove the beetroot once tender, about 6 minutes.
- In a blender or food processor, combine the cooked beetroot chunks, minced garlic, and a splash of pasta water. Blend until smooth.
- Heat the olive oil in a large pan over medium heat. Pour in the beetroot puree and stir in the heavy cream or Greek yoghurt. Cook for 2 minutes, stirring frequently, until the sauce is heated through and creamy. Season with salt and pepper to taste.
- Add the cooked pasta to the pan with the beetroot sauce. Toss to coat the pasta evenly with the sauce.
- Serve the beetroot pasta garnished with grated Parmesan cheese and fresh basil or parsley.
