gluten free cassava penne pasta recipe

Gluten free fresh purple penne pasta

Prep: 15 Minutes  I Cooking time: 15-20 Minutes   I Serving 15-20 pcs

500 gr cassava penne pasta
2 gloves of garlic
500 gr cooked beetroot, cubed
2 tablespoons olive oil
1 onion
1 lemon juice
½ cup parmesan
¼ cup walnuts
¼ cup almond flakes
¼ tablespoon salt
1/4tablespoon black paper
pinch of ginger



Boil the water and add ½ teaspoon oil.

1. Cook Cassava Kitchen’s penne pasta until al dente. Drain and rinse with cold water, and set aside.
2. Put cubed beets, garlic, olive oil and ginger in a blender, blend it until smooth and become thick sauce.
3. Place sauce to a pan on low heat, add onion, lemon juice, salt, paper and ½ cup of pasta water. Simmer for 3-4 minutes.
4. Pour pasta into the pan and toss well
5. Sprinkle with parmesan cheese and top with walnuts and almond flakes.

Enjoy it!

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