Pepper & Beets Pasta Sauce

Pepper and beets pasta sauce
This pasta sauce is a very interesting and healthy twist to the regular the regular tomato sauce used in pasta. It has lots of veggies in it and is really flavourful, and colorful- a bright pinkish orange colour, which all the kids are going to love.
The interesting ingredients for this sauce other than tomatoes, onion and garlic are the yellow and red peppers, beets, apple, nuts and some more seasonings. Thats it !!! Not too much fuss, not too much mess.

To start with, roast half a red pepper, half a yellow pepper, 3-4 garlic cloves (unpeeled), half an apple (peeled and sliced), 1 small beetroot (peeled) @190 degrees for 15-20 minutes.Let the veggies cool down.

If you do not want to use an oven, you can char the peppers directly on gas flame, for 4-5 minutes, till the skin of peppers I charred. And you can dry roast the garlic and apples in a pan for 5-7 minutes.

In a pan heat little oil, and add chopped onions. Sauté it for 3-4 minutes, till it is slightly golden. Add chopped tomatoes, and sauté, till these are cooked. Tomatoes start leaving oil. Add some sea salt (or regular salt), and few whole pepper corns.Let cool.

Once the roasted veggies are done, deseed and peel the skin of the peppers. Squeeze the garlic out of the skin.Add the roasted peppers, garlic, apple slices, beetroot, and sautéed onion tomatoes. Add cashews, parmesan, EVOO , and blend everything till it is a smooth puree.Check and adjust seasoning. Tadaaaaaa...... the sauce is ready.

You can prepare this sauce, and store in an airtight container in a fridge. It will last for 7-10 days.

P.S. It also works great as a dip, with veggies, salads, or bread sticks.