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Beetroot Rigatoni Recipe (with Video)

Shellfish-free, Soy-free, Wheat
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Discover our Beetroot Rigatoni Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 50min


Rigatoni Pasta
- 9 oz Rigatoni, or pasta of choice
- 2 Beets, small or 1 large
- 1 head garlic
- 0.25 c Tahini, Lebanese brand for a liquid tahini
- 1 Lemon, juiced
- 0.25 c pasta cooking water
- 2 tbsp Olive oil
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
- 2 tbsp Pistachios, chopped
- 2 tbsp Parsley, chopped
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Preparing the garlic and beets
1. Remove the tip of the garlic head so that all the cloves are exposed.
2. Brush them with olive oil.
3. Wash the beets and remove the leaves.
4. Wrap the garlic and the beets in aluminum foil.
5. Roast in the oven at 400 degrees F until fully cooked.
6. Remove the garlic after 25 minutes.
7. Let it cool enough to be able to touch the garlic and beets.
Preparing the pasta
1. Boil your pasta al dente.
2. Make sure you keep some of the salted pasta water before draining.
Making the beetroot pasta sauce
1. Remove the peel from the beets and chop them into cubes.
2. Squeeze the softened garlic out and discard the peel.
3. In a food processor, add lemon juice, tahini, beetroot, garlic, salt, pepper, and some of the pasta cooking water.
4. During processing, gradually stream in some olive oil.
5. If you feel the sauce is too thick, add more pasta water.
6. If it's too liquidy, add more tahini (it always depends on the firmness of your tahini).
Finalizing the dish
1. Add the sauce to a pan, reheat if necessary, and add the cooked pasta.
2. Coat the pasta with the sauce and add more of the cooking water if necessary.
3. Garnish with chopped pistachios and parsley.

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