Homemade wholewheat beetroot pasta is a nutritious and filling meal. I made the pasta from scratch, adding in the goodness of beetroots too. And broccoli, carrots , green peas and garlic make this pasta even more healthy. I had served this homemade beetroot pasta with grilled chicken, mutabbal dip and dates sweet. And that was a truly wholesome spread. The grilled chicken provides the right amount of protein, without adding too much of fat. The cold mutabbal dip made from brinjals, is healthy as well as delicious. And it goes perfectly with the grilled meat. And to complete the meal, a very simple, yet power packed dessert bites made of dates, almonds, and fresh grated coconut.
Hard work definitely paid off. Making the pasta from scratch is a little bit of effort. But then it turned out really good. And the fact that it is loaded with the goodness of beets and wholewheat made it super special and healthy. The color too is really impressive. Isn’t it? And for me, the most interesting part of making pasta was cutting the rolled out dough into thin strips using a pizza cutter. It was fun!
Have a quick look into how to make this nutritious wholewheat beetroot pasta. First peel and cut the beetroots. Then boil water and cook the beets for about 20-25 minutes, or until they turn soft and tender. Then allow it to cool. When it cools, grind it into a fine paste. Add 1-2 tbsp of the stock (water in which the beets were cooked) if required. Keep it aside. Now lightly beat an egg and keep it aside. Next sieve the wholewheat flour and salt. Transfer it to a bowl. Then to this mixture add in the egg and beetroot puree. Mix well and knead to form a soft dough. Add 2-3 tbsp of more flour if the dough is too sticky. Allow it to rest for about 10-15 minutes.
Next blanch the broccoli florets in water with little salt. Let it boil for about 3-4 minutes. Strain and keep under cold running water, to prevent further cooking. To cook the pasta, boil water in a non-stick pan with salt and 1 tbsp olive oil. Make balls from the dough. Roll out each ball into thin discs, just as you roll out for roti, but thinner. Using a pizza cutter or knife, cut thin strips of pasta from the rolled out dough. Now carefully place these strips into boiling water. Cook for about 2-3 minutes or until done. Once cooked perfectly, transfer them to a colander and keep under running water for 3-4 seconds, to prevent further cooking. Once done, allow to strain.
Next heat the remaining 2 tbsp oil in a pan. Then add the sliced garlic and saute for a minute. Next add in the carrots and green peas. And saute for 3-4 minutes. Then cook covered for 3-4 minutes. Now add in the blanched broccoli and mix well. To this mixture, add in the cooked pasta and pepper powder and mix well. Serve hot.
So this yummy homemade wholewheat beetroot pasta is quite interesting, right? So why not try it? You may even try with other veggies like spinach, carrots, tomatoes etc. Let me know how it turns out for you. Adjust the consistency of the dough when you vary the ingredients. It should be pliable, so do not make it too thick nor too watery.
So Happy Cooking!!