How To Make Healthy Beet Pasta In 10 Minutes
I am all about repurposing leftovers. This leads to less potential waste and excites us for our next meal. We all know that leftovers of the same exact meal can be boring.
I’ve been able to repurpose my beet hummus recipe in quite a few ways. This is one of them.
Beets are delicious when cooked correctly. They also hold an intense amount of nutritional value while being low in calories. Some of these benefits include:
- Vitamin C
- Fiber
- Can help lower blood pressure
- Can aid body performance (athletic)
- And much more! Comment below any other nutrients that I haven’t listed.
The chickpeas in the beet hummus and the brown rice + quinoa noodles add to the nutrient dense ways that this meal will satisfy us and make us feel full!
How To Make Healthy Beet Pasta In 10 Minutes
This recipe is perfect for repurposing leftovers. Using my beet hummus recipe, this dinner will be ready in 10 minutes or less!
Ingredients
- 1 oz brown rice & quinoa noodles or noodle of your choice
- 2 tablespoons beet hummus recipe linked above
- 1 tsp pasta water
- 1 tsp goat cheese optional
- 1 leaf fresh basil optional
Instructions
- Begin by heating water in a pan and bring to a boil. Add salt to water then add the pasta.
- In about 7-10 minutes (or until desired texture) the pasta is ready. Reserve some of the pasta water and drain the rest.
- Add the beet hummus to the pasta water in the pan. Stir over low heat. Once a sauce-like consistency (a few minutes), add the noodles to the sauce and mix.
- Put the pasta into a bowl. Top with goat cheese and basil if desired. Enjoy this healthy, hearty & filling meal!