Pasta de Beterraba

Pasta de Beterraba is a vibrant Brazilian dish that combines the earthy sweetness of beets with al dente pasta, creating a stunning and flavorful meal. This vegetarian dish is not only visually appealing but also packed with nutrients and deliciousness.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Beets (cooked and peeled) - 150 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Onion (finely chopped) - 1 small
• Vegetable broth - 100 ml
• Parmesan cheese (grated) - 30 grams
• Fresh basil (chopped) - 2 tablespoons
• Salt - to taste
• Pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
2. In a blender or food processor, combine the cooked beets, olive oil, lemon juice, salt, and pepper. Blend until smooth to create a beet sauce.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
4. Pour in the beet sauce and vegetable broth, stirring to combine. Cook for about 5 minutes until heated through.
5. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the beet sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. Stir in the grated Parmesan cheese and fresh basil, mixing well. Adjust seasoning with salt and pepper if necessary.
7. Serve immediately, garnished with extra basil and Parmesan if desired.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 72 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 200 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from beets, which help reduce inflammation.
• High in fiber, contributing to digestive health and a feeling of fullness.

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