By Akshara
March 27, 2026
Purple pasta made with beetroot and red cauliflower is a modern, vegetable-forward dish where colour comes naturally from ingredients rather than additives. Beetroot contributes antioxidants and natural sweetness, while red cauliflower adds fibre and body, creating a sauce that is both visually striking and nutritionally balanced.
1 cup pasta 1 small beetroot 1 cup red cauliflower florets 2 cloves garlic ½ cup milk, cream or reserved pasta water 1 tablespoon olive oil Salt and pepper Chilli flakes optional Cheese optional
Roast beetroot and red cauliflower with a little oil and salt at 200°C until soft and lightly caramelised.
Cook pasta in salted water until al dente, reserving some pasta water before draining.
Blend roasted vegetables with garlic and milk or pasta water into a smooth sauce.
Heat olive oil and cook the sauce briefly until slightly thickened and glossy.
Add pasta and toss with a little reserved pasta water until evenly coated.
Season, add chilli flakes or cheese if using and serve warm.