Pink Beetroot Pasta with Bok Choy Microgreens

Pink Beetroot Pasta with Bok Choy Microgreens

Discover the magic of beetroot pasta – a visual and culinary delight that'll leave you craving more

Welcome to a culinary masterpiece that's as captivating to the eyes as it is satisfying to the taste buds—Pink Beetroot Pasta. As a devoted food enthusiast, I find myself endlessly fascinated by the enchanting colors and flavors that nature provides. Today, we dive into a recipe that embodies both aesthetics and taste, brought to you by the InGarden Kitchen. The vibrant hues of beetroot, in all their natural glory, infuse this pasta dish with a unique vibrancy that's sure to elevate your dining experience. Join me as we embark on a delightful journey to create this visually stunning and utterly delicious pink beetroot pasta.

4 servings, 20 minutes

  • 1 cup of red beets, washed and cubed

  • 1 onion

  • ¼ cup almonds (previously soaked in water for 15 minutes)

  • 1 tbsp fresh rosemary

  • ½ cup olive oil

  • 2 cloves garlic

  • 2 cups farfalle pasta 

  • 1 whole seed pad bok choy microgreens

  • salt & pepper, to taste

  1. Begin by cooking the pasta in a large pot, following the directions on the package.

  2. While the pasta is cooking, prepare the sauce in a blender. Combine chopped beets, onion, almonds, rosemary, olive oil, garlic, and a dash of salt and pepper in the blender.

  3. Once the sauce is ready, add it to the cooked pasta and heat everything together over medium heat for about 5 minutes.

  4. To serve, garnish with grated cheese and fresh bok choy microgreens.

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