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Tomato Basil Penne with Beet and Oat Balls

Ingredients

Ingredients for the Tomato Basil Penne Pasta

 

  • 1 recipe of Sweet Potato and Beet Balls
  • 1 recipe of Tomato Basil Sauce
  • Some fresh basil twigs
  • 3 cups of penne
  • Salt to taste
  • 1 tablespoon Saffola Oil
  • Grated parmesan cheese
  • Crushed black pepper

 

Ingredients for the Beet and Oats Balls Recipe

 

  • 1 large Sweet Potato, cooked until soft and mashed
  • 1 cup Saffola Masala Oats Peppy Tomato flavour
  • 1 cup packed grated Beetroot (about 2 medium sized beetroots)
  • 1 large onion, finely chopped
  • 2 green chillies finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon turmeric powder(haldi)
  • 1/2 teaspoon cumin powder(jeera)
  • a small bunch of chopped coriander leaves
  • 1/4 cup corn flour
  • salt to taste
  • Saffola oil for cooking

Preparation

Method for making the Beet and Oat Balls

 

  • Heat a teaspoon of Saffola oil in a heavy bottomed pan; add in the chopped onions and garlic. Sauté until the onions are translucent and turned soft
  • At this stage, add in the grated beetroot, SMO Peppy Tomato, turmeric powder, salt and cumin powder. Cover the pan and simmer on low heat until the beetroot and SMO Peppy Tomato has turned soft
  • Turn off the heat and allow the mixture to cool completely. Once cooled, add in the corn flour, mashed sweet potatoes, coriander leaves and green chilies. Check the salt levels and combine all the ingredients well
  • Make small lemon sized balls and keep aside. You can cook them in two ways
  • Bake them place the balls in a baking tray and into the preheated oven (200C). Bake for about 30 minutes or until you see the balls have begun to brown/golden
  • Prick the balls with a toothpick to check if it comes out cooked and not raw. Turn the oven off and remove the beet balls from the oven
  • Paniyaram Pan: These Paniyaram Pans are very versatile. I like to steam many batters which require deep frying, like making dahivada’s, gobimanchurian or even these balls. Grease the paniyaram pan with a little Saffola oil. Place the balls into the holes of the pan
  • Heat the pan on medium heat. 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

 

Method to make the Tomato Basil Penne Pasta with Beet Oat Balls

 

  • Cook the pasta according to the interaction until firm and yet cooked. Drain and drizzle with Saffola Oil
  •  When you are ready to serve, place the cooked pasta on individual plates, place 3 balls over the cooked pasta, drizzle a bit of Saffola oil, pour a large cup of pasta sauce over this. Garnish with crushed black pepper, parmesan cheese and basil
  • Serve immediately

 

source:fitfoodie