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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
40 mins

Pepper and beets pasta sauce
This pasta sauce is a very interesting and healthy twist to the regular the regular tomato sauce used in pasta. It has lots of veggies in it and is really flavourful, and colorful- a bright pinkish orange colour, which all the kids are going to love.
The interesting ingredients for this sauce other than tomatoes, onion and garlic are the yellow and red peppers, beets, apple, nuts and some more seasonings. Thats it !!! Not too much fuss, not too much mess.

To start with, roast half a red pepper, half a yellow pepper, 3-4 garlic cloves (unpeeled), half an apple (peeled and sliced), 1 small beetroot (peeled) @190 degrees for 15-20 minutes.Let the veggies cool down.

If you do not want to use an oven, you can char the peppers directly on gas flame, for 4-5 minutes, till the skin of peppers I charred. And you can dry roast the garlic and apples in a pan for 5-7 minutes.

In a pan heat little oil, and add chopped onions. Sauté it for 3-4 minutes, till it is slightly golden. Add chopped tomatoes, and sauté, till these are cooked. Tomatoes start leaving oil. Add some sea salt (or regular salt), and few whole pepper corns.Let cool.

Once the roasted veggies are done, deseed and peel the skin of the peppers. Squeeze the garlic out of the skin.Add the roasted peppers, garlic, apple slices, beetroot, and sautéed onion tomatoes. Add cashews, parmesan, EVOO , and blend everything till it is a smooth puree.Check and adjust seasoning. Tadaaaaaa...... the sauce is ready.

You can prepare this sauce, and store in an airtight container in a fridge. It will last for 7-10 days.

P.S. It also works great as a dip, with veggies, salads, or bread sticks.

Posted by Frombowltosoul from Warrington, England, United Kingdom • Published See Frombowltosoul's 7 projects »
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  • Step 1

    Keep red pepper, yellow pepper, (facing cut side down), garlic cloves, apple , beetroot , in a roasting tray, and roast @190 degrees for 15-20 minutes.Once roasted ,Let the veggies cool down.

    If you do not want to use an oven, you can char the peppers directly on gas flame , holding and turning directly over flame for 4-5 minutes, till the skin of peppers is charred.

    You can dry roast the garlic seperatly in a pan for 5-7 minutes.

    Apple can be chopped and added to the onions and tomatoes to be cooked, in the next step.

  • Step 2

    In a pan heat little oil, and add chopped onions. Sauté it for 3-4 minutes, till it is slightly golden.

    Add chopped tomatoes, and sauté, till these are cooked. Tomatoes start leaving oil.

    Add chopped apples at this time, and cook for another 5 minutes.

  • Step 3

    Add some sea salt (or regular salt), and few whole pepper corns.Mix well and Let cool

  • Step 4

    Once the roasted veggies are cool, deseed and peel the skin of the peppers. Squeeze the garlic out of the skin.

  • Step 5

    Add the roasted peppers, garlic, apple slices, beetroot, and sautéed onion tomatoes in a mixer. Add cashews, parmesan, EVOO , and blend everything till it is a smooth puree.Check and adjust seasoning.
    You can prepare this sauce, and store in an airtight container in a fridge. It will last for 7-10 days. Or you can use it to top your pasta as and when it is ready.

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