Rainbow Pasta | How to Make Rainbow Pasta

Learn how to make a rainbow pasta at home with natural colors from food. They are perfect to sneak in vegetables in your kids meal.

Learn how to make a rainbow pasta at home with natural colors from food. They are perfect to sneak in vegetables in your kids meal.

You don’t want to miss the rainbow in your plate! Treat your family with this healthy, colorful and fun Rainbow Pasta! I love to make this colorful pasta. It’s a very good way to use left over dal (cooked lentils) and also sneak in spinach, beetroot and other vegetable puree which are otherwise difficult to feed the kids.

My daughter loves this colorful pasta. It’s a very healthy pasta freshly made with only natural food coloring such as spinach, beetroot, red bell pepper,  cooked lentils and turmeric. Fresh pasta has a smooth, velvety texture. I love making fresh pasta at home. Pasta made with eggs are silky smooth and better in taste than the eggless variant.

I have used whole wheat in making this recipe making it healthier than the store-bought pasta. This is an eggless recipe but I will soon come up with Pasta with egg. You may also want to check out my video for Pasta 4 Ways with basic Pasta sauces and another kid friendly lunch box wraps 4 ways.

Learn how to make a rainbow pasta at home with natural colors from food. They are perfect to sneak in vegetables in your kids meal.
Print

Rainbow Pasta | How to Make Rainbow Pasta

Learn how to make a rainbow pasta at home with natural colors from food. They are perfect to sneak in vegetables in your kids meal.

Course Main Course
Cuisine Indian, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Nandita

Ingredients

  • 1 cup Whole wheat flour
  • 1/4 cup Fine semolina
  • Salt to taste
  • 2 tbsp Spinach puree
  • 1 tsp Pesto optional
  • 2 tbsp Roasted Bell Pepper puree* (see notes)
  • 1/2 tsp Red chili paste optional
  • 1/2 tsp Turmeric powder
  • 4 tbsp Cooked yellow dal (lentils)
  • 2 tbsp Beetroot water or puree
  • 2 tbsp Butter
  • 1 tbsp Garlic chopped
  • 1/4 cup Basil leaves torn into pieces
  • 1 tbsp Italian Seasoning** (see notes)
  • Salt to taste and if required
  • Extra virgin olive oil for garnish

Instructions

  1. Mix flour, semolina and salt together and divide into four parts.
  2. Add spinach puree and pesto in first part and kneed a tight but still supple dough, cover and keep aside.
  3. Add roasted bell pepper puree and red chili paste in second part and kneed a tight but still supple dough, cover and keep aside.
  4. Add turmeric powder and cooked dal in third part and kneed a tight but still supple dough, cover and keep aside.
  5. Add beetroot water or puree in fourth part and kneed a tight but still supple dough, cover and keep aside.
  6. Now take one halves from all these colored dough and make into a ball.
  7. Roll it into a thin sheet and cut into strips or shape of your choice.
  8. Place the pasta in boiling water with salt. After 3-4 minutes, pasta will float on top and that's when it's cooked.
  9. Strain and reserve some pasta water.
  10. In a pan heat butter, add garlic and basil leaves.

  11. Saute for a few seconds and add Italian seasoning.

  12. Add pasta and some pasta water and mix well.

  13. Serve hot garnished with extra virgin olive oil, fresh basil and seasoning or Parmesan cheese.

Recipe Notes

For red bell pepper puree* - Spread oil on the skin of the red bell pepper and roast till nicely charred. Cover and let it sit for 10 minutes. The charred skin will come out on it's own. Now, chop the roasted bell peppers (after removing the skin) and make a puree in a blender.

For Italian Seasoning Recipe** click on the link for DIY Homemade Spice Mixes

(Visited 76 times)

You Will Also Like

Comment (0)

LEAVE YOUR COMMENT

Your email address will not be published.