0You will LOVE this homemade fresh Vegan Sweet Potato Beet Pasta Recipe! My friends this is pure heaven with every forkful! Made by hand (not a pasta machine) and from scratch all it takes is a bit of muscle and time ❤ But oh, how worthwhile it all is!
- homemade from scratch
- home cooks pride
I have been making pasta for a very long time but this has got to be by far my favorite! When making pasta from scratch, no matter how long you’ve been doing it (except the Nonna’s of the world including my mother in law) there is always going to be a feeling of being”overwhelmed“. You know like you hope it’s going to come out right and even though you know it will you still feel it anyway? Yes that and time has taught me that it’s okay to get that feeling because without it there’s no growth.
VEGAN SWEET POTATO BEET PASTA RECIPE
The fruit and vegetable stores and supermarkets don’t always have red sweet potatoes and when they do they are not as good as you would like them to be. Visiting a farmers market however is a whole different experience!
While cooking the sweet potato it was then that I knew that it was not going to be as red as I wanted it to be. In comes the beetroot powder which is combined with the flour. All purpose flour was used in this recipe and not wholewheat because I cannot tell you how hellbent I was on getting this pasta red!:)
TIPS & SUGGESTIONS
- Please don’t throw the water out from cooking the sweet potato as well as the from cooking the pasta! This ‘reserved’ water is sorely undervalued. Drain the food and keep the liquid.
- The sweet potato water can be used ‘as needed’ when combining the flour, salt & sweet potato. If you find the mix a little dry use the sweet potato water to get a flexible dough.
- Leaving it rest covered with a kitchen towel is one option you can also leave it one large ball, roll it some plastic wrap and leave it in the fridge for 30 minutes. Just remember that when you take it out the fridge you have to work it back down again by rolling and flouring, cut into 4 parts before you start rolling each sheet.
- Because this pasta is prepared by hand and not a pasta machine it’s best to cut it into 4 parts and then start rolling one part at a time as opposed to the whole lot at once.
PASTA RECIPES THAT YOU MAY LOVE
- Pasta Pesto Rainbow Buddha Bowl (with Squid Ink Pasta)
- Saucy Meatball Pasta – Italian South African Recipe
- Seafood Pasta in Tomato Sauce
- Pasta Olives and Sun-dried Tomatoes
- Pasta & Garlic In A Basil Sauce
Hey guys one more time, don’t forget to snap up your photo if you make this or any of my recipes please. All you have to do is take a pic and tag me on Instagram so that I can share your moments. Easy right?
REASONS TO MAKE THIS PASTA
- because it’s homemade and from scratch
- natural coloring
- creamy sweet potato taste
- earthy raw taste of beets
- you made it!
SIMPLE BEET HUMMUS
This is the Bright Red Beet Hummus used in this recipe, give it a try and you can follow the recipe here.
SWEET POTATO BEET PASTA RECIPE
- 1 large red sweet potato (cooked and mashed)
- 2 eggs
- 2 1/3 cups all purpose flour
- 2 tbsps beetroot powder
- 1 tsp sea salt
- 2 tbsps beet hummus
- In a large bowl add the cooked, mashed sweet potato. Crack open the eggs into the potato bowl and add the salt.
- Combine the flour and beet powder well together. Pour the flour mix directly onto a clean kitchen surface. Create a well in the centre of the flour.
- Add the sweet potato, egg and salt mix into the well. Now, using your hands get everything into a dough mixture by gradually pulling the flour inwards to the sweet potato and eggs working the ingredients into a soft pliable dough. If you find the dough too sticky flour your hands. If the dough is too dry, add some of the reserved sweet potato water a tablespoon at a time while kneading. This should take about 10 minutes.
- Once done cut the dough into 4 equal parts, sprinkle with flour and cover with a clean kitchen towel. Let the dough rest for 30 minutes. Time to clean up while the dough rests 🙂
- 30 minutes later time to start rolling!Dust the rolling pin with flour and start by rolling the first part out into a very thin strip (very thin) this is going to take some time and muscle but you want the dough paper thin or if they too thick they don't cook properly. As you finish one part into a thin sheet, rest it aside and keep going until you roll out all the 4 parts of dough. Sprinkle flour in-between the sheets to prevent them from sticking. (you can also do one sheet, cut into thin strips and repeat but I prefer to roll all the sheets out then begin with the cutting into strips)
- Use a sharp knife and start cutting each thinly rolled out sheet straight down into thin strips. As you cut them set aside and sprinkle flour over them to prevent sticking.
- When you have cut all the equal parts cook the pasta in some boiling salted water till done to your liking making sure to reserve the pasta water! Fresh pasta doesn't take as long to cook as store bought so keep an eye on it and taste it. Fresh pasta should cook for anything between 3 to 4 minutes whereas store bough takes anything between 8 and 11 min depending on the pasta.
- Once ready, drain reserving the pasta water. Toss the pasta back into the pot on extremely low heat, (almost off) add in a dash of the reserved water and some beet hummus. Mix and enjoy!To this you can add chicken, shrimp, veggies and serve as a regular pasta meal!
If you give this recipe a try, please let me know by tagging me on Instagram #anosmickitchen
DON’T FORGET TO PIN THIS FOR LATER