GIVE YOUR PASTA THE RIGHT BEET
The Times of India Mumbai|October 31, 2022
Spaghetti, Fettuccine Now Come From Beetroot, Chickpea, And Spinach
Priya Menon
GIVE YOUR PASTA THE RIGHT BEET

During the lockdown, vegan food-preneur Marieen Vijay had to ensure that the meals she made for her family were interesting while also being packed with nutrition. And so, she decided to make pasta from scratch — colourful and healthy beetroot and spinach tagliatelle.

“I used maida, ground rava, salt to taste and spinach or beetroot puree to make the dough. Then, I let it rest for 20 minutes, rolled it out and cut it into strips,” says Marieen. “I began doing it for the novelty, but the kids loved it.”

Pasta from produce is the new flavour of the season; you can pick from chickpea lasagne, red lentil penne, beetroot fusilli and many more. And these are easily available online as well as in stores across the city.

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