Sauces and Dressings

Beet Purée for Red-Colored Pasta

Makes ½ cup

View Recipe

Beet Purée for Red-Colored Pasta

Makes ½ cup

Vegetables color pasta noodles naturally and also add nutrients without affecting flavor.

Nutritional information for ½ cup (122g) of purée:Calories 67 (4% from fat)
carb. 16g
pro. 3g
fat 0g
sat. fat 0gchol. 0mg
sod. 122mg
calc. 16mg
fiber 4g
  1. Beet Purée for Red-Colored Pasta-1
  1. Beet Purée for Red-Colored Pasta-1

Ingredients

  • 1medium-large beet (about 5½ ounces),
  • cleaned and trimmed

Preparation

  1. 1. Preheat the oven to 350°F. Wrap the beet in foil and roast on a sheet pan for 55 to 60 minutes, until tender enough to be easily pierced with the tip of a sharp knife. Remove from oven and let cool in foil.
  2. 2. When the beet is cool enough to handle, gently rub off skin under cool, running water. Roughly chop the beet, then transfer to the work bowl of a food processor and purée until smooth.

This recipe was prepared with

Pastafecto Pasta / Bread Dough Maker

Pastafecto Pasta / Bread Dough Maker

$199.95

Similar Recipes

Spinach Purée for Green-Colored Pasta

Vegetables color pasta noodles naturally and also add nutrients without affecting flavor.

spinach-puree-for-green-colored-pasta-recipe.jpg
Butternut Squash Purée for Orange-Colored Pasta

Vegetables color pasta noodles naturally and also add nutrients without affecting flavor.

butternut-squash-puree-for-orange-colored-pasta-recipe.jpg
Bolognese Sauce for Pasta
bolognese-sauce-for-pasta-recipe.jpg
Basic Pasta Dough - for breadmaker

Pasta Dough Program

basic-pasta-dough---for-breadmaker-recipe.jpg
Spinach Pasta Dough - for breadmaker

Pasta Dough Program

spinach-pasta-dough---for-breadmaker-recipe.jpeg
Basic Pasta Dough - for standmixer
basic-pasta-dough---for-standmixer-recipe.jpg