This is a vegetarian and delicious pasta dish which is easy, quick and delicious. You will love it.
Serves 2
Ingredients
2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano1½ Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn
Method
Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.
Make the Beetroot Pesto
Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.
Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens.
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.
Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy, Sunday Funday
Ingredients
2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano1½ Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn
Method
Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.
Make the Beetroot Pesto
Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.
Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens.
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.
Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy, Sunday Funday
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I love beets so I think I would love this dish too.
ReplyDeleteI love the color of these. I can't wait to try them.
ReplyDeleteWhat an attractive pasta dish. Love beets so am going to try this recipe out.
ReplyDeleteThat looks so good with that lovely colour from beetroot. Nutritious pasta
ReplyDelete