Beetroot Flavoured Pasta — Whip it UP!

A: Beetroot Sauce

200g raw red beetroot, shredded
2 teaspoons unsalted butter, room temperature
2 teaspoons extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1 medium onion, peeled and finely chopped
1 teaspoon sea salt
Freshly crushed black pepper
500ml (2 cups) chicken broth

B: To Cook Pasta

200g spaghetti or penne, around 100g per person
2 teaspoons sea salt

C: To Serve Pasta

2 teaspoons unsalted butter, room temperature
4 tablespoons shredded parmesan cheese
1 stalk Italian parsley, finely chopped

DIRECTIONS:

1. Heat up a small pot over medium heat. Put in the butter, let it melt and pour in the olive oil.

2. Sauté garlic and onion till soft. Add the shredded beetroot. Season with salt and pepper to taste.

3. Pour in the broth and simmer for 5 minutes. Remove from heat and set aside.

4. Meanwhile, bring 2 litres of water in a deep pot to a rolling boil over medium heat. Add  salt and allow the water to boil again before adding the pasta.

5. Using a spatula or chopsticks, stir the pasta continually for 6 minutes. Cook to al dente texture. To check if it’s cooked, pull out 1 strand and break it. If it has a small white centre, it is done.

6. Drain the pasta and transfer it to a deep mixing bowl. Pour in the sauce and add the butter. Toss everything together until well mixed.

7. Divide the pasta between 2 serving plates. Sprinkle each portion with 2 tablespoons of freshly shredded parmesan cheese. Garnish with Italian parsley before serving.

TIP:  Beetroot also comes in pink and yellow colours and are available at specialty shops in Singapore. You can substitute red beetroot with the colour of your choice.

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Steamed Meatballs With Pickled Lettuce – Whip It UP!

Kerala Masala Chicken Fry – Whip It UP!

If you have a simple recipe you would like to share, do email it to whipitup@storm.sg