Simple fuchsia pasta
Ingredients
Instructions
- 100 g Pasta (dry weight)
- 2 tbsp. 1 tbsp Raw beetroot juice (fresh or frozen)
- Cook the pasta in about 1 liter of salted water.
- Drain them then return them to the saucepan off the heat.
- Stir in the beet juice.
- Mix well and serve immediately. Bright pink color may become duller purplish pink after a few hours.
Tips:
- This recipe also works with rice and semolina.
- As the taste of beets is almost undetectable, this recipe can be savory or sweet, for example for pink rice pudding.
- The beet juice can be raw beet juice (fresh or frozen) or beet cooking water (collected in a bag of vacuum-cooked beets).
- In this case, the cooking water can be reduced for a few minutes over low heat to concentrate the color.
Simple fuchsia pasta
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Simple fuchsia pasta Recipe – Simple fuchsia pasta Recipes
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