Pasta in Pumpkin and Beetroot Peppery Sauce

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.  

Ingredients 

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 

Method

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. 

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