Pasta Barbabietole

Pasta Barbabietole

Pasta with beetroot in a sour cream sauce


  • 500 g Beetroot
  • 1 Onion
  • ½ Yellow Bell pepper
  • 250 g Mushrooms
  • 10 ml BBQ spice
  •  5 ml Leaf masala
  • 5 ml chopped garlic
  • 90 ml Cornflour
  • 250 ml Sour-cream


  • Slice small Beetroot  5 mm thick slices cover with water  and cook until soft .
  • When beetroot is soft strain and keep the water.
  •  Boil the beetroot water to reduce it to 1 lL.
  • Chop the Onion and Yellow pepper and cut mushrooms in halve.
  • On high heat using a wok in a little olive oil fry Onion. Mushroom and peppers.
  •  In the meantime bring beetroot water to the boil.
  •  Mix Cornflour with a little cold water and mix with boiling beetroot water. Cook for one minute stirring to prevent burning.
  • Add the sour-cream and bring to the boil whisking continuously.
  •  Return to the wok. When onions start to turn brown add the Garlic, Spices and beetroot. Fry until start to stick. Then add to Sour-cream sauce. Add 250 g cooked Farfalle and mix carefully.
  • Serve hot.
  • Serve 5 portions.

Written by:  - 31 Jan, 2018  
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