Red Velvet Pasta - Quick Dinner Recipe
by Hetal Kamdar
Ingredients
- 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
Step 1 of 8
Heat a pan with hot water and add salt and 1 tsp oil in it.
Step 2 of 8
Once the water becomes hot add pasta in it and boil it for 8-10 minutes till al dente, that means cooked just perfectly, not too soft nor hard.
Step 3 of 8
Strain the pasta and add cold water in it so that the pasta doesn't stick to each other.
Step 4 of 8
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.
Step 5 of 8
Now add tomatoes and cook them for 5 minutes till they are softened and mushy.
Step 6 of 8
Add oregano, salt, and freshly ground pepper in the above mixture and mix it well.
Step 7 of 8
Transfer it in a bowl and set aside to cool.
Step 8 of 8
Once cooled puree the pasta sauce in a blender and keep it aside in a bowl. in a blender
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