Beetroot Tagliatelle

Beetroot Tagliatelle is a vibrant and healthy twist on traditional pasta, bringing together the earthy sweetness of beets with a paleo-friendly approach. This dish is not only visually stunning but also packed with nutrients, making it a delightful meal for any occasion.

Ingredients

• Beetroot - 200 grams
• Almond flour - 100 grams
• Eggs - 2 large
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic - 1 clove, minced
• Fresh basil - a handful, chopped
• Cherry tomatoes - 100 grams, halved

Steps

1. Preheat the oven to 200°C (390°F). Wrap the beetroot in aluminum foil and roast for 30 minutes, or until tender. Let cool, peel, and blend into a smooth puree.
2. In a mixing bowl, combine the almond flour, salt, and black pepper. Create a well in the center and add the beetroot puree, eggs, and olive oil. Mix until a dough forms.
3. Knead the dough lightly on a floured surface for about 2 minutes until smooth. If it's too sticky, add a little more almond flour.
4. Roll out the dough using a rolling pin to a thickness of about 2 mm. Cut into tagliatelle strips using a sharp knife or pasta cutter.
5. Bring a pot of salted water to a boil. Add the beetroot tagliatelle and cook for 3-4 minutes until al dente. Drain and set aside.
6. In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for another 2-3 minutes.
7. Toss the cooked tagliatelle into the skillet with the tomatoes, mixing gently to combine. Add chopped basil and season with additional salt and pepper as desired.
8. Serve warm, garnished with extra basil if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 180 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, particularly betalains found in beetroots.
• High in fiber, promoting digestive health.

Tags