Every now and then one should try a new and unique pasta recipe, right? With so many recipes, the dilemma of choosing the right pasta recipe can be tiring. Fret not, we bring you never-before beetroot spaghetti with a creamy pea puree. This recipe is light and creamy and takes little to no time to prepare. So, put on your aprons and let's get going with it.

What is Beetroot spaghetti with creamy peas?

Beetroot spaghetti can be made in two ways, first by boiling spaghetti in beetroot juice and water and secondly it can also be done by adding beetroot puree to your pasta dough and making spaghetti out of it. The former gives a more subtle beetroot flavour, hence we've used it for this recipe. Talking about the creamy peas, they are made of regular green peas with a few aromatic vegetables, seasoned, sauteed and blended together.

How to make Beetroot spaghetti with creamy peas 

1. In a non-stick frypan, add butter, chopped garlic, green peas with some fresh cream. Cook them all together and blend them into a fine paste. 

2. Transfer it back into the pan, season it with salt and pepper and reduce it till thick.  

3. In a stainless steel milk pan, add beetroot juice mixed with water and let it come to a boil. Drizzle some oil into the water. Add the dry spaghetti into the boiling water and cook it till al dente.  

4. Serve the spaghetti hot, onto a plate and top it off with the creamy pea puree sauce. Finish it off with some grated parmesan cheese.  

Expert Tips

1. Do not cook the peas for too long or they will lose their colour.
2. Do not over boil the spaghetti or the beetroot colour will fade away.
3. Blend to a perfectly smooth consistency for the best results.

Beetroot Spaghetti With Creamy Peas

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Category

Side dish, main course

Servings

3

Prep Time

10 minutes

Cook Time

20 minutes

Calories

170

A pasta dish that's creamy, tasty and will not make you feel heavy and greasy.
It's fresh and vibrant in taste as well as appearance

Author:

Varun Arora

Ingredients

• Butter - 1 tbsp
• Garlic - 3 cloves
• Onion - 1
• Green peas - 1 cup
• Fresh cream - 1/4 cup
• Spaghetti - handful
• Parmesan cheese - For garnish
• Beetroot - 2
• Refined oil
• Salt
• Pepper

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Directions

1. In a non-stick frypan, add butter, chopped garlic, green peas with some fresh cream. Cook them all together and blend it into a fine paste.

2. Transfer it back into the pan, season it with salt and pepper and reduce it till thick. 

3. In a stainless steel milk pan, add beetroot juice mixed with water and let it come to a boil. Drizzle some oil into the water. Add the dry spaghetti into the boiling water and cook it till al dente. 

4. Serve the spaghetti hot, onto a plate and top it off with the creamy pea puree sauce. Finish it off with some grated parmesan cheese.

Recipe Video

Recipe Note

The recipe can also benefit from the addition of some nuts into the pea puree, which make a more stable and smooth paste. Nuts like pine nuts or peanuts work the best.