Creamy Beetroot Pasta with Bell Peppers & Basil
40 minutes
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About Creamy Beetroot Pasta with Bell Peppers & Basil
This vibrant and healthy pasta dish is a delicious twist on classic Italian flavors. Sweet beetroot puree creates a creamy, naturally pink sauce, perfectly complemented by crunchy bell peppers and fragrant basil. It's a quick and easy weeknight meal that's both satisfying and nutritious.The recipe uses readily available ingredients and is easily customizable to your taste. Add a pinch more chili flakes for extra heat, or swap the cheese for a vegan alternative. This beetroot pasta is sure to become a family favorite!Perfect for a light lunch, satisfying dinner, or even a colorful brunch option, this recipe is a testament to how healthy eating can be incredibly delicious.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Pasta & Sauce
- 12 oz Shell Pasta
- 1 cup Milk whole milk recommended for creaminess
- 1 cup Beetroot Puree homemade or store-bought
- 2 tbsp Butter unsalted
- 2 tsp Chili Flakes adjust to your spice preference
Vegetables
- 1 medium Onion finely chopped
- 1 medium Bell Peppers any color, chopped
- 2 clove Garlic minced
Instructions
Prepare the Pasta
- Cook pasta according to package directions in salted boiling water with 1 tbsp olive oil. Drain and set aside.
Make the Beetroot Sauce
- In a saucepan, melt 1 tbsp butter over medium heat. Add milk and bring to a simmer. Stir in beetroot puree until smooth and creamy.
Sauté Vegetables
- In a separate pan, melt the remaining butter. Add onion and garlic, sauté until softened. Add bell pepper and cook until tender-crisp. Season with salt, pepper, and Italian seasoning.
Combine and Serve
- Add the cooked pasta to the vegetable pan. Pour the beetroot sauce over the pasta and gently toss to combine. Stir in olives and chili flakes. Cook for 2-3 minutes until heated through. Garnish with crumbled cheese and fresh basil leaves. Serve immediately.
Recipe Notes
Expert Tips
- For a richer flavor, roast the beetroot before pureeing it.
- Add a splash of white wine to the sauce for extra depth.
- If you don't have beetroot puree, you can use finely grated cooked beetroot instead.
- Feel free to experiment with different types of cheese and olives to customize the dish to your liking.
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Recipe Nutrition
Calories: 383kcalCarbohydrates: 61gProtein: 13gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 1140mgFiber: 6gSugar: 13g
Chandu Pugalia
Articles: 23
3 Comments
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I’m excited to try this recipe!
Such an enticing dish! Thanks for the recipe.
Looks so delectable! Thanks for posting.