Two healthy ingredients in a creamy sauce and served as a pasta dish – a perfect recipe for a fussy kid and an equally delicious one for adults.
My kid who only eats anything without a vegetable (beetroot and pumpkin are a big NO) and only with some chicken or fish in it – loved this dish and had it for two meals.
The beetroot and pumpkin roasted and pureed add a sweet flavour. The creamy white sauce and the peppery zing balance the sweetness. The result is a colourful and rich pasta dish and also one that is quite wholesome and filling.
1. Pumpkin – 200 gms, cubed
2. Beetroot – 2 medium, peeled and cubed
3. Pasta – 250 gms
4. Milk – 2 +1/2 cup
5. Flour – 2 tbsp
6. Butter – 3 tbsp
7. Peppercorns – 1 tsp, crushed
8. Italian seasoning – 1 tsp
9. Olive Oil – 1 tbsp
10. Cheese – 1/4 th cup, grated
11. Salt – 2 tsp
Part 1 – Roasting pumpkin and beetroot
Pre-heat the oven to 200 degrees for 15 minutes.
Peel and cube the pumpkin and beetroot. Mix salt, crushed peppercorns and salt.
Place the pumpkin and beetroot cubes in a lined tray and bake at 200 degrees for 25 minutes.
Part 2 – White sauce
Melt butter in a pan. Add the flour and mix it well into the butter. Cook on low flame for a few minutes so that the flour gets cooked.
Add milk – 1 cup at a time to the pan, whisking continuously while adding. Once the milk is blended well, add the other cup.
Bring the mixture to a good boil, then reduce heat and add salt, Italian seasoning and some crushed peppercorns. Taste and check the seasoning.
Part 3 – Boil Paste
In a saucepan, bring 4 cups of water to a good boil. Add 1 tsp of salt to the water and then add the pasta. Cook the pasta al dente. Drain and keep aside.
Part 4 – Pumpkin puree
Once the pumpkin and beetroot is done, remove from oven and allow it to cool for some time. Then transfer to a mixer and blend into a puree. You can add water to help it blend to a puree.
Part 4 – Get it all together.
In a saucepan with the white sauce, mix in the pumpkin and beetroot puree. Check the seasoning and bring the whole mixture to a boil. Add the cooked paste and mix well.
Part 5 – garnish and enjoy!
Add grated cheese on top and serve.