Roasted Pepper and beetroot pasta sauce
Roasted pepper and beetroot pasta sauce- A creamy dip/ sauce made with tomatoes and roasted peppers, apple, beetroots, and garlic. Makes delicious and lush pink pasta (if you love pink foods), and is a perfect dip for snacks and accompaniments.
Our favourite pink pasta sauce
Making your kids eat veggies is some task! I have a 5 year old, and I have been reading and following all sorts of “How to make your kids eat healthy food ” from whatever sources I could get my hands on, but still, she has that inbuilt abhorrence for all sorts of veggies .
Everyday I’m trying to think of ways to sneak in some veggies in her meal.
I’m sure, all you mums do that .Never give up ! Kudos to all of you .
Indians have this magical food called ‘paranthas’ for kids, and I call it magical because for kids it is really healthy and tasty, and yes they like it. It becomes quite versatile, because you can add any kind of flour, any veggie puree, leftovers, any lentils or any spices to the dough and it turns out great.
My daughter loves paranthas too, but suddenly she has started preferring pastas, pizzas and pancakes over paranthas or pooris. So I have had to up my creativity game, and look for ways to make these healthier.
Pasta is basically carbohydrates, and to add more nutrition to it you can add vegetables, meat, eggs or fish, so that it is a complete meal.
However some kids prefer plain pastas, at least mine does. So I cannot add chopped veggies, hence I have to sneak in the veggies somewhere in the sauce, so that she eats it.
The classic sauces are always a hit, but I love experimenting. I tried twisting the basic tomato pasta sauce by adding more veggies to it.
It has turned out to be really flavourful, and a bright pinkish colour, which all the kids and grown are going to love.
We fondly call this pepper and beets pasta sauce as pink pasta sauce.
Ingredients for the pink pasta sauce – Roasted pepper and beetroot pasta sauce
The interesting ingredients for this sauce other than tomatoes, onion and garlic are the yellow and red peppers, beetroots, apple, nuts and some more seasonings. That’s it . Not too much fuss, not too much mess.
You can add carrots, if you like and alter the quantity of onions and garlic, but i suggest you to follow the rest of the ingredients as is as they add the perfect natural pink colour and balanced flavours to this pink pasta sauce.
This recipe requires you to use cashews as cashews make the most creamiest sauce. You can use almonds, or melon seeds .
If you are allergic to nuts, please omit the nuts . This pasta sauce can be made without using nuts .
How to make this pepper and beets pasta sauce
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.
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.
Let all the veggies cool down.
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 peppercorns.
Let it cool.
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 in a blender.
Add cashews, parmesan, EVOO , and blend everything till it is a smooth puree.Check and adjust seasoning.
Your pink sauce is ready to be used .
Storing and freezing the pink pasta sauce – Roasted pepper and beets pasta sauce
You can prepare this sauce, and store in a glass airtight container in a fridge. It will last for 7-10 days.
Roasted pepper and beetroot pasta sauce freezes perfectly too. Freeze this in an ice cube tray, and use as many as needed.
Warm it in a pan with a little butter and add boiled pasta.
More creative ways to use the pink pasta sauce- Pepper and beets pasta sauce
This sauce also works great as a dip with veggies, bread sticks , topping on salads, or toasts.
It is also a perfect base for your vegetable or chicken wraps .
If you love pink snacks or are looking for some pink snack ideas for some particular pink theme party or occasion, i suggest this roasted pepper and beetroot pasta sauce should be added to your pink party food menu.
Try it whatever way you like to, and don’t forget to tag us , and comment below if you try making this.I would love to hear from you.
Another pasta sauce or dip you can find on my website is peas and avocado pesto and peas and avocado pesto pasta.
Check out my amazon shop for link to the products that i use and recommend .
If you try this and like this recipe, please rate it by clicking the stars below. And don’t forget to like , share the recipe and tag us on Instagram or Facebook using #frombowltosoul_ and #frombowltosoul . Please Comment below for any queries, suggestions and ideas .I would love to hear from you.
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Recipe card
Roasted Pepper and beetroot pasta sauce
Ingredients
- 2 medium tomatoes chopped
- 1 small onion chopped
- 5-6 whole pepper corns
- 1 tsp oil
- 1/2 yellow Bellpepper
- 1/2 red bell pepper
- 3-4 cloves garlic skin on
- 1/2 apple peeled and sliced thick or cut in cubes
- 1 small beetroot washed ,peeled, and sliced thick
- 1/2 cup cashews
- 1/2 cup parmesan cheese
- 2 tbsp Extra virgin olive oil
- sea salt/ regular salt as per taste
Instructions
- 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. - 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.
- Add some sea salt (or regular salt), and few whole pepper corns.Mix well and Let cool.
- Once the roasted veggies are cool, 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 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.
