Discover the magic of beetroot pasta - a visual and culinary delight that will leave you wanting more.
Welcome to a culinary masterpiece that will enchant both your eyes and your taste buds – pink beetroot pasta. As a passionate foodie, I am constantly captivated by the enchanting colors and aromas that nature has to offer. Today, we'll delve into a recipe that embodies both aesthetics and flavor, brought to you by the ingarden kitchen. The vibrant colors of the beetroot in all its natural glory lend this pasta dish a unique vibrancy that is guaranteed to elevate your dining experience. Join me on a delicious journey as we create this visually stunning and absolutely delicious beetroot pasta.
4 servings, 20 minutes
Ingredients :
- 500g beetroot, washed and diced
- 1 onion
- 150g almonds (soaked in water for 15 minutes beforehand)
- 1 tablespoon fresh rosemary
- 4 tablespoons olive oil
- 2 cloves of garlic
- 500g farfalle pasta
- 1 whole seed pad of Pak Choi Microgreens
- Salt and pepper, to taste
Preparation :
- First, cook the pasta in a large pot according to the instructions on the package.
- While the pasta is cooking, prepare the sauce in a blender. Add the chopped beetroot, onion, almonds, rosemary, olive oil, garlic, and a pinch of salt and pepper to the blender.
- Once the sauce is ready, add it to the cooked pasta and heat everything together over medium heat for about 5 minutes.
- To serve, garnish with grated cheese and fresh pak choi microgreens.
