Creamy pasta just got healthier. With this beet sauce, it's the perfect tiffin recipe for your kid.
|For pink sauce:|
|Processed cheese||100 Gram|
|Black pepper powder||5 Gram|
|Beetroot||1 , pureed|
|For the pasta:|
|Chili flakes||5 Gram|
|Bell peppers||50 Gram|
|Blanched broccoli florets||30 Gram|
|Boiled fusilli||150 Gram|
FOR THE SAUCE:
1.Start with adding butter followed by milk in the pan and bring it to boil.
2.Now add the grated processed cheese to the milk and let it melt in the boiled milk.
3.Add black pepper powder with salt and season it.
4.Add raw beetroot paste and give it a nice stir.
5.Boil it for 5 mins and the sauce is ready.
FOR THE PASTA:
1.In a non-stick pan add butter followed by chopped garlic, Chilli flakes, oregano and cook it thoroughly.
2.Now add the vegetables and stir it well so the blanched veggies get seasoned well.
3.Add pasta and toss in the seasoned so that it doesn't taste bland.
4.Finish the pasta adding the beet sauce in the tossed pasta..!
5.Toss it well in the sauce and serve it hot, sprinkle some grated processed cheese and pack along with boiled egg and garlic bread slices..!