Creamy Beetroot Pasta

Transform your pasta night with this beautiful and nutritious Creamy Beetroot Pasta, perfect for adding color and flavor to your plate. The earthy sweetness of beetroot blends with the richness of paneer and a hint of spice from peri peri, creating a velvety sauce that clings to your favorite pasta. Topped with crumbled feta and fresh basil, this dish feels gourmet while being simple to make. Ideal for those who love experimenting in the kitchen or want to sneak more veggies into their meals, this beetroot pasta is a wholesome, satisfying, and delicious choice!

Ingredients:

1 tablespoon butter or olive oil
2-3 garlic cloves, chopped
1 medium beetroot, peeled and diced
1 cup milk (or more, as needed)
100g paneer, cubed
Salt, to taste
Pepper, to taste
1 teaspoon peri peri spice mix (adjust to taste)
200g pasta (penne, fusilli, or any pasta of your choice)
Feta cheese, crumbled (for garnish)
Fresh basil leaves (for garnish)
Reserved pasta water (as needed)

Instructions:

Cook the Pasta:
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
- Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Prepare the Beetroot Sauce:
- In a large pan, heat butter or olive oil over medium heat.
- Add the chopped garlic and sauté for about a minute until fragrant.
- Add the diced beetroot and sauté for 5-7 minutes until it starts to soften.
- Pour in the milk and simmer until the beetroot is tender, about 10-15 minutes.
Blend the Sauce:
- Transfer the beetroot mixture to a blender.
- Add the paneer, salt, pepper, and peri peri spice mix. Blend until smooth and creamy.
- Use some of the reserved pasta water if needed to achieve a silky sauce consistency.
Combine Pasta and Sauce:
- Place the cooked pasta in a large bowl.
- Pour the creamy beetroot sauce over the pasta and toss to coat well.
Serve:
- Plate the pasta and garnish with crumbled feta cheese and fresh basil leaves.
- Add a sprinkle of freshly ground pepper if desired.