If you’re getting sick of the classic pasta with tomato sauce, we have something exactly for you today. How about giving beetroot sauce a chance? And you don’t have to worry about protein either. We’ve sneaked in a whole pack of cottage cheese into the recipe, so your muscles will be satisfied as well.
Ingredients for the finishing touches:
- 20 g finely chopped pistachios
- fresh herbs to taste (e.g., chives or parsley)
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Peel the red beets and onion, then cut each of them info quarters.
Season the vegetables with salt and black pepper to taste, drizzle with 1 tbsp of olive oil, and bake until the beets are tender; it should take about 50 minutes at 190°C. Meanwhile, cook the pasta in salted water according to the al dente instructions. Drain the pasta (saving about 4 scoops of pasta water on the side).
Allow the roasted vegetables to cool slightly, then place them in a blender. Add cottage cheese, lemon juice, and approximately 2 scoops of pasta water. Blend everything until smooth. Mix the prepared sauce with the cooked pasta. If needed, add more pasta water. Once done, it’s basically ready to be served. Garnish the pasta on the plate with chopped pistachios and fresh herbs.
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So, who’s up for trying this tempting sauce that catches the eye at first glance?
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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