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Beet pasta, homemade with scissors

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Have you ever made pasta yourself? This beet scissor pasta is not only a highlight in terms of taste, but also easy to prepare - the trick with the scissors is unbeatable. The bright red color of the beet gives the pasta an unusual but appealing touch. Accompanied by a creamy vegan cream sauce, a hint of lemon and vegan parmesan, this dish makes a delicious dinner.
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Equipment

Ingredients

These Ingredients make:

2 Portions
  • 200 g Cooked beet
  • 2 TL Salt
  • 275 g Wheat flour Type 450

Sauce

Toppings

  • Lemon, vegan parmesan

Instructions
 

Making the beet dough

  1. Cut the beet into cubes and then mash.
  2. Knead with flour and salt to form a firm ball of dough.

Shape pasta

  1. Cut the dough with scissors over boiling water. Make sure that the water only boils gently to preserve the red color of the pasta.
  2. Cook for 2-3 minutes. Drain 80 ml of pasta water before pouring it off.

Prepare the sauce

  1. Fry the onions in a pan.
  2. Stir in the vegan cream and the collected pasta water.
  3. Add the vegan parmesan and mix well.

Finish the pasta and serve

  1. Fold the cooked beet pasta into the sauce.
  2. Drizzle with lemon and sprinkle with vegan parmesan.
  3. Season with salt and pepper to taste.

Nutrition

Nutrition Facts
Beet pasta, homemade with scissors
Amount per Serving
Calories
1268
% Daily Value*
Fat
 
71
g
109
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
2
mg
1
%
Sodium
 
1090
mg
47
%
Potassium
 
612
mg
17
%
Carbohydrates
 
144
g
48
%
Fiber
 
23
g
96
%
Sugar
 
18
g
20
%
Protein
 
33
g
66
%
Vitamin A
 
40
IU
1
%
Vitamin C
 
8
mg
10
%
Calcium
 
213
mg
21
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.