Pepper and beets pasta sauce
Pepper and beets pasta sauce- A creamy dip/ sauce made with tomatoes and roasted peppers, apple, beetroots, and garlic. Makes delicious pasta , and is a perfect dip for snacks and accompaniments.
- 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
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.