Beet Pasta 

5
(174)
9196
SOY1671_4x5_Bella Rice Cooker_Beet Pasta

30 minutes

Easy

2 servings

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ingredients:

Directions:

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Directions:

  1. Add the water to the So Yummy Bella Rice Cooker with Steamer Basket and bring to a slight boil. When bubbling, add the spaghetti into the water.
  2. Arrange the beets in the steamer basket. Cover the cooker with its lid and let the ingredients steam for 20-25 minutes.
  3. Once the cooker switches to the warm setting, remove the beets and transfer them to a medium-sized bowl. Use an immersion blender to puree the beets with the heavy whipping cream, garlic powder, and salt until the mixture is smooth.
  4. Use the steamer lid of the rice cooker as a strainer for the noodles, using this creative hack to drain the water from the rice cooking bowl.
  5. Add the beet sauce to the drained noodles and mix thoroughly until fully incorporated. Enjoy your vibrant beet pasta with a generous sprinkling of fresh parmesan on top!

What Is pork broth?

 

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

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