Delmonte Beetballs Pasta Recipe
A fusion pasta dish that contain beetballs made with a good blend of beetroot, lentils and mixed herbs to get a similar texture as the meat balls. The beetballs are then served over a bed of simply tossed spaghetti that is coated with olive oil, garlic, onions, oregano & parsley. Serve it simply with some watermelon salad for your lunch.
A fusion between angio-olio pasta and meatball pasta is this Delmonte Beetball Pasta Recipe. Instead of meat, I used beetroots along with lentils to make the beatballs. And I simply tossed the pasta with olive oil, garlic, onions, oregano, parsley, and basil leaf. And added some grated Parmesan cheese on top.
Served with beetballs, this pasta was not just delicious but was also simple to make. Del Monte pasta is premium in quality and the variety of pasta you get is amazing. Highly recommended to try this recipe with Del Monte pasta.
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Ingredients For Beetballs
- 1 cup Masoor Dal (Whole)
- 150 grams Beetroot
- 1 Onion
- 2 cloves Garlic
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Salt
- 1/2 cup Whole Wheat Bread crumbs
- Oil , for deep frying Ingredients For Pasta
- 100 grams Del Monte Spaghetti Pasta
- 1 tablespoon Extra Virgin Olive Oil , + 1 teaspoon extra
- 4 cloves Garlic , chopped
- 1 tablespoon Dried oregano
- 1 tablespoon Parsley leaves
- 1-1/2 teaspoon Red Chilli flakes
- 4 Basil leaves
- 4 tablespoon Parmesan cheese , grated
How to make Delmonte Beetballs Pasta Recipe
To begin making the Delmonte Beetballs Pasta Recipe, wash lentils well and soak it for 20 minutes. Pressure cook the lentils until soft with very little water. We want to have a paste on lentils once cooked and not in liquid form.
Peel the skin of beetroots and grate them.
Finely chop onions, garlic and keep it aside. .
In a bowl add grated beetroot, lentil paste, chopped onions, garlic, cumin powder, and coriander powder, salt and mix well. The mixture should not be firm enough to form balls.
Heat oil for deep frying in a wide pan.
Divide the beetroot mix into equal portions. Make small lemon sized balls. Deep fry them until golden brown.
Remove from oil and drain on kitchen paper.
Now cook the pasta as per packet instructions until al- dente. Drain from water and rinse with cold water immediately. Add 1/2 teaspoon olive oil and rub all over the pasta.
In a pan heat olive oil. Add garlic and fry for a minute. Add the herbs and red chili flakes and salt to taste. Throw in the cooked pasta and toss well.
Remove the pasta into serving plates, top with grated parmesan cheese and place the beetballs.