Cheap and Easy Beetroot Pasta
If you're a lover of beetroot and are looking to mix up your pasta repertoire, you will absolutely love this recipe! Not only is it delicious, it's easy and cheap to make, plus it's vibrant colour makes it that much more fun to eat.
Equipment
- Food Processor or Blender
Ingredients
- 1 Large Beetroot (diced in 2cm cubes)
- ½ tbsp Butter or Oil
- 1 Onion (diced)
- 3 Garlic cloves (minced)
- 2 tbsp Cream
- 250 g Rigatoni Pasta
Instructions
- Start by preparing all of the vegetables.
- Bring a pot of salted water to the boil.
- Add your prepared beetroots to the pot and simmer for around 15 minutes until very tender.
- In the meantime, melt the butter in a fry pan over medium heat then add your onions and garlic.
- Season with a pinch of salt and sauté for 5 minutes until soft and translucent.
- Once your beetroots are tender, strain them from the water and reserve the liquid for later.
- In the water you cooked your beetroots in, cook your pasta until al dente. Cooking the pasta in the beetroot water is optional, but it will add an extra depth of colour to the dish.
- Transfer your onion and garlic mix, cooked beetroots and cream to a food processor, and blend until velvety smooth.
- Drain your pasta, reserving a cup of the cooking liquid.
- To the pan you cooked your onions in or a fresh one, pour in the sauce along with a splash of pasta water to thin it out.
- Add in your cooked pasta and stir through until fully coated. Make sure not to stir too vigorously and risk breaking up your pasta.
- Transfer to a plate and top with either grated parmesan, feta, nuts or whatever else you like and serve!