• Rose

Beetroot Pasta

I wanted to whip together a quick dinner and did a quick google search for "beetroot & pasta". I found this recipe and couldn't have been happier. Quick, easy, great colour and very tasty. We had a pea shoot salad on the side.

Thanks https://leelalicious.com/ for the great idea!!


4 cups chicken/ veggie stock

2 tbsp butter (or oil)

1/2 medium onion (or shallot) chopped

1 clove garlic (or garlic powder)

2 medium beets diced into small pieces

250g short spiral pasta

2 sprigs parsley chopped

2 tablespoons grated cheese

salt & pepper


Bring the stock to a boil in a medium saucepan, then turn heat to low to keep it hot.

In a large nonstick pan melt 2 tablespoons of butter over medium-high heat. Add the chopped onion & garlic and cook until they are starting to brown.

Add the diced beet and pasta to the skillet and cook while stirring until pasta is starting to look toasty (about 5 minutes).

Add 1 cup of hot broth at a time and stir constantly. Wait until almost all the broth is absorbed before adding more broth. Cook until pasta is tender but still firm (about 10-15 minutes). There might be some leftover broth.

Remove skillet from heat and stir in chopped parsley, and Parmesan cheese.

Season with salt & pepper to taste.


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