American cuisine
Medium

Homemade Vegan Beetroot Fettutine

Homemade Vegan Beetroot Fettutine
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Deep red beet fettuccine taking the centre stage. The contrast of the ricotta cheese fine herbs and the vibrant basil oil cascading into the ribbons of the fresh beetroot pasta creates a vegan infusion of deliciousness.

Recipe
PRE TIME: 30 min
COOKING TIME: 30 min
TOTAL TIME: 1 hr
4 SERVING
Ingredients:
  • Beetroot Fettuccine
  • 1 cup Flour
  • 1 cup Semolina flour
  • 3 tbsp. Beet juice (or water)
  • 1 tsp. Dried Italian herbs
  • 1/2 tsp. Olive oil
  • 1/2 cup Flour
  • Beets Puree
  • 1 qt. Boiling water
  • 2 small Beets
  • 1 tsp. Salt
  • Basil Oil
  • 1 cup Fresh basil
  • 2 cloves Garlic
  • 1 tsp. Sea salt
  • 1/2 cup Extra virgin olive oil
  • Garnish
  • 1/2 cup Ricotta cheese
  • Fresh basil
  • Fresh Italian parsley
  • 1 tbsp. Lemon zest
  • 1 tsp. Cheese
Directions:
Step 1
Step 1
1
Peel, quarter, salt generously and boil beetroots in a medium saucepan until fork-tender, this may take up to an hour. Remove the beetroot and reserve 1/2 cup of the cooking water for the pasta preparation.
Step 2
Step 2
2
Add cooled beets to a food processor and blitz until you get a nice puree. Add herbs, salt, and reserved beet water as needed while blending.
Step 3
Step 3
3
In a large bowl, combine both flours add the beet puree and knead the mixture for 10 minutes adding 1/2 cup beetroot water until a nice firm dough is made. Let dough sit for 10 minutes to rest the gluten.
Step 4
Step 4
4
Dust a clean dry surface with flour. Cut your dough into 4 equal pieces. If using a pasta machine, roll out fettuccine using the machine. If cutting by hand, use a rolling pin to roll out thinly, fold the dough in half and cut into fettuccine noodles using a sharp knife.
Step 5
Step 5
5
Boil pasta in a large sauce pot for 3-5 minutes, drain pasta.
Step 6
Step 6
6
Basil oil: In a blender mix fresh basil garlic oil and a little water together until completely liquefied
Step 7
Step 7
7
Assemble the pasta dish by spooning some basil oil into a crescent bowl, slightly twist the fettucine and sit in the centre of the bowl on top of the basil oil. Dot small spoonfuls of the ricotta around the pasta. Garnish with a scattering of fine herbs and a drizzle of basil oil, lemon zest and vegan romano cheese on top.
Step 8
Step 8
8
Enjoy!
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