makes enough for 2-3 large servingsBeetroot pasta made from scratch with beetroot powder is a lovely idea for the Valentine’s day or when you want to cook a hearty meal for yourself or with your loved one(s). Paired with a simple cream sauce, beetroot pasta makes a delicious and impressive vegetarian-friendly meal.
The boyfriend and I enjoy making pasta from scratch when we have little time on hand, or want to cook something together. Since Valentine’s day is right around the corner, I thought this beetroot pasta with simple cream sauce would be appropriate and I adore that deep, dark crimson red color in the pasta.
Making pasta at home can feel intimidating at first but the ingredients are very simple and with little time and effort, I promise it will be worth every bite. I have an stainless steel pasta roller/maker with a crank handle but you can make pasta without a machine too. I am sharing a helpful link for you to check out: https://www.simplyrecipes.com/recipes/how_to_make_homemade_pasta_without_a_pasta_maker/
You can make beetroot pasta dough with beetroot juice, with roasted and pureed beetroots or with beetroot powder. I am sharing a recipe using beetroot powder made with dried, ground beets. I purchased the beetroot powder online but you can probably find them at natural/health food stores.
Beets are known for their earthy flavors but when added with flour and eggs, I couldn’t taste much of the beets. I think beetroot powder adds more to the vibrant color and a very subtle earthy taste. I paired beetroot pasta with a simple cream sauce and sauteed balsamic mushrooms for a hearty and delicious meal.
Beetroot Pasta with Simple Cream Sauce
For beetroot pasta
1 cup all purpose flour (plus more for dusting and rolling)
¼ cup beetroot powder
2 large eggs
1 teaspoon olive oil
add few drop of water, if needed
pinch of sea salt
For simple cream sauce
1 tablespoon butter
2 garlic, minced
2 tablespoon shallot
1 tablespoon white wine
8 oz vegetable or chicken broth
4 oz cream
2 teaspoon corn starch
2 tablespoon water
salt and pepper, to taste
For the beetroot pasta
On your counter (or over a flat clean surface), make a well with the flour and beet root powder. Add eggs, olive oil, and salt. Slowly incorporate the eggs until the mixture forms a ball. If the dough feels dry, add a couple drops of water to knead the dough. I like to use the fork to incorporate everything then use my hand to knead the dough.
Knead for 8- 10 minutes adding more flour as needed until the dough is smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes before rolling. Alternatively, you can make the dough using a stand mixer or a food processor.
When ready, flatten the ball of dough with your hands and divide it into equal parts. Take each ball and pass it through the widest setting in your pasta roller. If you do not have a pasta roller, please see the link I shared above. Make sure to sprinkle the rollers and dough lightly with flour to prevent it from sticking. Cover the remaining dough with the plastic wrap to prevent it from drying out.
Run the dough through the rollers just once on each setting. I rolled mine to setting 3 on my roller. If you are looking for a really thin pasta then roll it through the last setting.
Transfer the cut pasta to a drying rack (I use my clothes hanger), or make little pasta “nests”on a floured surface to dry for 30 minutes. Repeat with the remaining pasta dough.
Cook the pasta with your desired sauce immediately or serve with simple cream sauce (recipe included). If serving at a later time, transfer dried pasta to the refrigerate for up to 2 days or freeze for up to 2 weeks.
For the simple cream sauce
In a pan, melt butter over medium heat and sautee shallot and garlic until softened. Add white wine to the pan and cook for another minute or so.
Add the broth to the pan and bring it to a simmer. In a small bowl, whisk heavy cream with corn starch and little water. Pour the mixture into the pan and cook it until it thickens slightly. See notes for more.
Season with salt and pepper to your taste.
To serve the pasta
Make the simple cream sauce ahead of time and keep it warm.
Bring a large pot of salted water to a boil and add pasta. Cook for 2-3 minutes, or until al dente. The pasta starts to float on top when done. Drain the pasta using a colander and set aside.
Add pasta to a plate and generously ladle the sauce over or, you can gently toss the beetroot pasta with the sauce.
I served mine with sauteed balsamic mushrooms (Simply sautee minced garlic and mushrooms in a little butter/olive oil. Add a splash of balsamic vinegar, season with salt and pepper). Garnish with parsley for some color.
You can easily serve the beetroot pasta with simple cream sauce with chicken, steak or or seafood of your choice.
When it comes to fresh pasta dough, use the recipe as a guide but feel the dough and make any adjustments as necessary. The dough should feel should feel slightly tacky, smooth and elastic after it is rested. Depending on the type of your flour and size of eggs, you may need more or less of the ingredients.
I have seen different ratios/recipes for pasta dough so feel free to experiment with them:
3 parts flour and 2 parts egg, the ratio is 3 : 2
use 2 eggs per 1 cup of flour
1 egg per 100 g of flour
For the simple cream sauce, you can increase the ratio of heavy cream to broth if you want a richer sauce. You can also add other herbs and seasonings to the cream sauce per your liking. For example, lemon juice, chopped herbs, crushed red chili pepper to name a few.
Optional: Garnish with shaved or crumbled cheese with classics such as crumbled feta or goats cheese.