Red velvet pasta-Quick dinner affair!!

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2 cups boiled and strained penne and farfalle pasta
1/2 cup Chopped onions
1/2 cup Chopped tomatoes
7-8 cloves of garlic
1/2 cup fresh cream
1 cup Beetroot puree
1 cup Grated processed cheese
2 tsp freshly ground pepper
1 tsp dry oregano
handful fresh basil
1/2 cup butter
1 tbsp olive oil

Red velvet pasta-Quick dinner affair!!


    I have no idea about the origin of this dish..but happened to create this quick version keeping my kids in mind and let me assure you this is one of the best pastas that I have cooked recently. You can not deny this fact!!

    I mean it –especially if you have fussy kids who do not eat beetroot in any form..try this one!!

    Well who on earth doesn’t like Beetroot?? It is such a versatile…goody good root available. It allows you to play with it in so many ways. Make it savory or sweet….Indian or Exotic…. dessert or starter and you can never go wrong with it. The brownie point is the vibrant color that makes any dish look so appealing. It surely ignites my food cells. So don’t wait and serve this beautiful pasta dish with garlic bread and a bowl of soup on your dinner table and see happy faces.

    • 30 minutes
    • Serves 3
    • Easy


    Cooking for me is passion and love to create my own dishes in my own style. I opt for bold flavors and colorful combinations. Well, that’s the way I am and pretty bold one at that. This pasta dish reveals that side of me. Can you see that on my platter too right? This is a special pasta dish that I have created with lots of love and less of an effort.



    Heat a pan with hot water and add salt and 1 tsp oil in it. Once the water becomes hot add pastas in it and boil it for 8-10 minutes till al dente. Strain the pastas and add cold water in it so that the pasta doesn't stick to each other.


    For Pasta sauce-

    Add butter and Olive oil in a large pan and melt over medium-high heat. Add garlic and cook for a minute, stirring occasionally and then add chopped onions and saute until nicely browned. Now add tomatoes and cook them for 5 minutes till they are softened and mushy.
    Add oregano, salt and freshly ground pepper in the above mixture and mix it well.
    Transfer it in a bowl and set aside to cool.


    Once cooled puree the pasta sauce in a blender and keep it aside in a bowl. in a blender


    For beetroot puree

    Now add the beetroot puree in the pasta sauce and mix it well.
    (For beetroot puree boil beetroots in pressure pan till 4 whistles and once it is cooled peel the skin and puree it in a blender)
    Heat the pan again and add little olive oil and the beetroot puree and pasta sauce and cook on a medium flame for 2 minutes. Now a and cooked pastas in it and toss it gently so that the pastas doesn't break.


    Finally add fresh cream in it and toss it well till all the sauce has been incorporated well in the pasta. Season it with salt, grated cheese and freshly torn basil.
    Serve this pasta hot with a drizzle of olive oil and garlic bread or crostinis.

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