Beetroot Pasta Recipe – Spicy Red Chilli & Olive Oil Fusion

Last Updated on 4 months by Neha Deshmukh

Beetroot Pasta Recipe – Spicy Red Chilli & Olive Oil Fusion

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your meals. And honestly? This beetroot pasta is a total game-changer. I first stumbled upon this recipe trying to use up some beautiful beetroots from the market, and it’s become a regular in my kitchen ever since. It’s vibrant, flavourful, and surprisingly easy to whip up – perfect for a quick weeknight dinner or a colourful lunch.

Why You’ll Love This Recipe

This isn’t your average pasta dish! The earthy sweetness of beetroot combined with a spicy kick from red chillies and the richness of olive oil creates a truly unique flavour profile. It’s a fantastic way to get some extra veggies in, and the bright pink colour is just… well, happy! Plus, it comes together in under 30 minutes, making it ideal when you’re short on time but still want something delicious and satisfying.

Ingredients

Here’s what you’ll need to make this vibrant beetroot pasta:

• 1.5 cups fusilli pasta
• 4 cups water
• Salt to taste
• 1 small beetroot
• 2 red chillies (adjust to your spice preference!)
• 2 garlic cloves
• 2 tablespoons olive oil
• Mozzarella cheese, for topping
• Lemon juice, for seasoning
• Mixed herbs (Italian blend works great!)
• Spring onion, chopped

Ingredient Notes

Let’s talk ingredients for a moment, because a few little things can make a big difference!

• Beetroot varieties: You can use any beetroot you like – golden, red, or even Chioggia (the striped ones!). Red beetroot will give you the most vibrant colour, though.
• Olive Oil quality: A good quality extra virgin olive oil really shines in this recipe. It adds a lovely fruity flavour.
• Red Chilli heat levels: I like to use medium-hot red chillies, but feel free to adjust the quantity or use milder ones if you prefer less spice. Removing the seeds will also reduce the heat.
• Fusilli pasta choice: I love fusilli because the spirals hold the sauce beautifully. But honestly, any short pasta shape – penne, rotini, farfalle – will work just fine!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get your pasta going. Bring 4 cups of water to a boil with a generous pinch of salt and a drizzle of oil. Add the fusilli pasta and cook for 7-10 minutes, or until it’s al dente – meaning it still has a little bite. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
2. Now for the beetroot. I usually pressure cook mine with just a little water for about 3-4 whistles. This makes it super tender. If you don’t have a pressure cooker, you can boil or roast the beetroot until it’s soft. Once it’s cool enough to handle, peel it.
3. Time to make the magic happen! In a blender, combine the cooked beetroot, red chillies, garlic cloves, olive oil, and 2-3 tablespoons of the reserved beetroot cooking water. Blend until you have a super smooth puree. Add more beetroot water if needed to reach your desired consistency.
4. Now, simply mix the beetroot sauce with the cooked pasta until everything is evenly coated.
5. Finally, serve it up! Top with grated mozzarella, a squeeze of fresh lemon juice, a sprinkle of mixed herbs, and a generous helping of chopped spring onions.

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Taste the beetroot puree and adjust the seasoning as needed. A little extra salt or a squeeze of lemon juice can really brighten up the flavours.
• If the sauce is too thick, add a little more beetroot water or olive oil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Skip the mozzarella and sprinkle with nutritional yeast for a cheesy flavour.
• Gluten-Free Pasta Option: Use your favourite gluten-free pasta – there are some great options available now!
• Spice Level Adjustment: My friend, Priya, loves it really spicy, so she adds a pinch of cayenne pepper to the puree. Feel free to experiment!
• Quick Weeknight Version: Roast the beetroot instead of pressure cooking it to save time.

Serving Suggestions

This beetroot pasta is delicious on its own, but it also pairs well with a simple side salad or some crusty bread for soaking up the sauce. A glass of crisp white wine would be lovely too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The colour might fade slightly, but it will still taste delicious. You might need to add a splash of water or olive oil when reheating, as the pasta tends to absorb the sauce.

FAQs

Let’s answer some common questions:

• Is this pasta best served immediately? Yes, it’s best enjoyed fresh! But leftovers are still tasty.
• Can I use other types of pasta? Absolutely! Penne, rotini, or farfalle all work well.
• How can I adjust the beetroot flavour? Add more or less beetroot puree to suit your taste. You can also roast the beetroot for a more concentrated flavour.
• Can I make the beetroot puree ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to 3 days.
• What if I don’t have a pressure cooker? No problem! You can boil or roast the beetroot until it’s tender.

Enjoy! I really hope you give this beetroot pasta a try. Let me know what you think in the comments below. Happy cooking!