Healthy Beet Pasta Recipe
Prep time: 05 Mins
Cook time: 25 Mins
Yields: 2 Servings
Beautiful looking pasta dish, tasty as well, made with pureed beets and ricotta cheese to lure any picky eater.
Ingredients
Instructions
  1. Cook the beets. I use a pressure cooker to cook beets. I peel the beets, cut each beet into 4 pieces, add water just enough
  2. to cover it and leave it for 1 whistle. Don't pour the beets cooked water in the sink, instead prepare this beet soup in a jiffy.
  3. Meanwhile cook the pasta also as per the package directions.
  4. In a blender/food processor puree together the cooked beets, ricotta cheese, lemon pepper seasoning, garlic powder and salt.
  5. Heat the oil in a frying pan and add the beet puree. Let it simmer for 2-3 minutes and the pink sauce is ready.
  6. Toss the cooked pasta with the sauce and it's ready to serve.
My Notes:
  1. For the lemon pepper seasoning I used McCormick's Salt Free Lemon Pepper seasoning. Alternatively you can use lemon juice and black pepper powder.
  2. My son eats only cauliflower, broccoli and sometimes carrots, baby corn in it's original form. That's why I blended everything together, you may choose to chop/grate the beets, add minced garlic etc.
  3. Chances are you may have extra pink sauce for the above measurement of pasta and beet. So first transfer the pink sauce to another container and add sauce little by little to the pasta and refrigerate/freeze the remaining sauce for another serving.
  4. I got this pasta from Trader's Joe and forgot to note down the name of the shape. It's easy and fun for kids to eat this pasta with a fork. My son had a nice time seeing how many rings he could get each time in the fork.
  5. I can't wait to substitute carrots in this beet recipe and surprise my son with orange pasta.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/beet-recipe-pink-sauce-pasta/