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Pasta in Root Veggie Puree

Pastas tossed in turnip-carrot-sweet potato sauce. This recipe is from FoodFood TV channel

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Pasta in Root Veggie Puree
Main Ingredients Pasta, Turnip (shalgam)
Cuisine Italian
Course Noodles and Pastas
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Pasta in Root Veggie Puree

  • 2 cups Pasta colourful fusilli, boiled
  • 1 medium Turnip (shalgam) peeled, boiled and roughly chopped
  • 2 Carrots peeled, boiled and roughly chopped
  • 1 medium Sweet potato boiled, peeled and roughly chopped
  • ½ tablespoons Oil
  • 1 tablespoon Garlic finely chopped
  • 1 medium Onion finely chopped
  • to taste Salt
  • to taste Crushed black peppercorns
  • 2 teaspoons Italian seasoning
  • 1 tablespoon Fresh cream
  • 30 grams Processed cheese
  • for garnishing Fresh parsley sprig

Method

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  1. Heat oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion, mix and sauté for 1 minute.
  2. Blend together turnip, carrot and sweet potato into a fine puree. Add this puree to the pan, mix well and cook for 1-2 minutes.
  3. Add salt, crushed peppercorns and 1 tsp Keya Pasta Seasoning, mix well and cook for 2 minutes.
  4. Add pasta, mix well and cook for 1 minute. Add cream and grate 25 gms cheese in it. Mix well. Add little water, mix well and let it get heated through.
  5. Transfer the pasta in a serving bowl. Sprinkle remaining Italian seasoning, garnish with a parsley sprig and grate remaining cheese on top. Serve hot with garlic bread.

Nutrition Info

Calories 941
Carbohydrates 161.1
Protein 25.7
Fat 21.4
Other Fiber Fiber- 16.1gm
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