Beet pasta. Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course. The root vegetable is boiled and puréed before it's mixed into the dough. The result is a neutral-flavored pasta that pairs well with a wide range of different sauces and fillings.

Made with fresh beet pasta, lemon juice, a touch of olive oil, arugula, goat cheese, and toasted pine nuts, this pasta is easy, fresh, and delicious! Today's post is sponsored by our new friends at Pasta Crate. So, I give you this recipe for Roasted Beet and Garlic Pasta, because it's good for your body and for your heart. You can have Beet pasta using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Beet pasta

You need 1 pkg of frozen beet spirals.
Prepare 2 tbsp of olive oil.
It's 6 oz of can of tomato paste.
You need 1 tbsp of aji panca chili paste.
It's 1 Clove of garlic.
You need 1 of in. Piece of ginger.
Prepare 1 of lemon.
Prepare 1 tsp. of Cumin.
It's 1 tsp. of Cayenne.
Prepare 1 tsp. of Salt.
You need 1/2 c. of Water.

It's comfort food, the kind that makes my girls grin at dinner because the pasta is pink, and the kind that makes me certain that this job as mother-cook-chauffeur-toilet-scrubber is really a very good one. Beet pesto pasta is a signature recipe of mine that I have been making for many years. I tried beets for the first time as a child (fresh from the can!) only to take a rather lengthy hiatus while my taste buds recovered (or maybe matured). I had them again many years later when I was working at La Folie in San Francisco, post culinary school.

Beet pasta instructions

Heat beet spirals as instructed and set aside.
In a separate bowl, mix together tomato and chili pastes with cumin, cayenne, salt, water, 1 tbsp olive oil.
Zest lemon, chop ginger and garlic finely.
Heat 1 tbsp olive oil with zest, garlic, and ginger.
Stir paste into pan on medium heat.
Add beet spirals to sauce and heat for 3 minutes..
Enjoy on its own, or over a protein of your choice..

To make pasta: Make a mound of the flour in the center of a large wooden cutting board. There is a slight hint of beets, but the taste of the final dish will depend more on what kind of sauce you use. If you've gone to all the effort to make beautiful red fresh beet pasta, then you don't want to hide it under a tomato sauce. While the pasta cooks, use your thumbs to rub the skin off the beet(s). Cut into quarters and put in a blender.