Fusilli with roasted beets and tomatoes

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  • 300 g of fusilli pasta
  • 8 cups of water
  • 1 tablespoon coarse sea salt
  • 5 medium size beets chopped
  • 1/4 of yellow onion chopped
  • 2 cloves of garlic whole
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh oregano chopped
  • 1 teaspoon fresh rosemary chopped
  • 2 tablespoons of fresh parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • 1/4 cup of grated parmigiano reggiano
  • 1 cup halved grape tomatoes


  1. Take beets and wash really well, peel and chop roughly.
  2. In a bowl mix beets, oil, garlic, onions, basil, oregano, rosemary, 1 tablespoon of fresh parsley, salt and pepper,
  3. Preheat oven to 400° F.
  4. Place mixture on a baking sheet with parchment paper.
  5. Place in oven and bake for about 20 minutes or until beets are caramelized and soft on the inside.
  6. In a pot bring water to boil, add salt, and place pasta in.
  7. Cook for recommended time on package and taste it to make sure it is cooked right. If too hard cook for a minute or so more.
  8. Drain pasta but leave a bit of the water in as not to make the pasta too dry.
  9. In a pan heat up beet mixture and tomatoes.
  10. Toss in pasta and mix well.
  11. Plate pasta with a splash of olive oil, a nice dusting of parmigiano and a sprinkle of parsley.
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