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.
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.
