Tomato Basil Penne with Beet and Oat Balls

Tomato Basil Penne with Beet and Oat Balls Recipe

Tomato Basil Penne with Beet and Oat Balls is a delicious and wholesome dinner that my children love for a weeknight dinner. With a little preparation, this dish can be prepared in under an hour and you will be surprised with the compliments you get.

Cooking time
60 min
Preparation time
15 min
Serves
6
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0
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foodie_meter

35

Fit Foodie Recipe Score

47

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The Fit Foodie recipe scores more than the regular recipe since it is high in fibre, vitamins, minerals and is high in plant derived antioxidants.

Ingredients

  • 80 grams Saffola peppy tomato oats
  • 1 cup cooked and mashed sweet potatoes (about 2 medium size potatoes)
  • 1 cup packed grated beetroot (about 1 medium sized beetroots)
  • 2 green chillies finely chopped
  • 2 cloves garlic, finely chopped
  • Ingredients for tomato basil sauce
  • 1 kg of red ripe tomatoes, blanched in water
  • 1/2 teaspoon olive oil  
  • 4 garlic cloves, finely chopped
  • a small bunch (10 to 12 leaves) of basil leaves
  • salt and sugar to taste
    • 1 recipe of Sweet Potato and Beet Balls
    • 1 recipe of Tomato Basil Sauce
    • 5 - 6  fresh basil leaves
    • 350 grams pasta
    • Salt and black pepper to taste    
    • 1 teaspoon olive oil

How to make Tomato Basil Penne with Beet and Oat Balls

  • Peel the skin off the blanched tomatoes, remove the core of the tomato and roughly chop them. Do keep all the juices the tomatoes release, as this will add body to the tomato sauce. Keep the chopped tomatoes aside
  • In a large saucepan, heat the olive oil over medium heat. Add the chopped garlic and stir for a few seconds until it begins to sizzle in the oil. At this stage, add in the chopped tomatoes and the roughly chopped basil leaves, some salt to taste and a dash of sugar and stir to combine well
  • We will now use a hand blender to coarsely puree the ingredients together to get a saucy texture. Cover the pan with the lid slightly ajar and simmer the mixture for 20 to 30 minutes until the sauce is thick
  • Keeping the lid slightly ajar helps to thicken the sauce by evaporating the excess water. Once done, keep the sauce aside
    • Combine all the ingredients for the ball in a large mixing bowl, including the oats
    • Make small lemon sized balls and keep aside.  Preheat the paniyaram and add a few drops of oil into the pan
    • Place the balls into the holes of the pan. After about 3-4 minutes, you will notice the top part steamed and the bottom part browning. At this point, turn over each ball and allow it to roast on the other side. Allow it to cook on medium low heat until the both sided are browned and crisp
    • Once done, remove from the pan and keep aside


    •  
  • Boil the pasta as per the instructions mentioned in the package and cook pasta till al dente or cooked as per your liking. Drain the boiled pasta in a colander and rinse with cold water
  • To serve the pasta, arrange the cooked pasta on individual plates, place beet balls on each plate over the cooked pasta, pour a large spoonful of hot tomato sauce over the pasta. Garnish with crushed black and basil leaves and serve

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