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How to Color Pasta with Juice

How to color pasta with juice is something I have been learning about recently, and I would love to share this easy secret with you. So yes, from now on you won’t have to pay extra for stored-bought colored pasta… or even spend time making your own pasta from scratch with special colorings.

How to color pasta with juice

Simply obtain any regular dry pasta you prefer from the supermarket and color it yourself using vegetable juice. This is an ingenious technique similar to that of boiling pasta in wine. You can use beets, red cabbage, spinach or any other leaf vegetable, bell peppers, etc. The most important thing is to use sufficiently concentrated vegetable juice.

Coloring pasta with juice is a technique that not only infuses subtle flavors but also makes the dish more beautiful and fun. Ready to get started?

Well, without further ado, here is how to color pasta with juice…

how-to-color-pasta-juice

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How to Color Pasta with Juice
Learn how to color pasta with juice and save both time and big bucks... and also make your pasta dish more beautiful and fun!
how-to-color-pasta-juice
Votes: 5
Rating: 5
You:
Rate this recipe!
Course How-to
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Course How-to
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
how-to-color-pasta-juice
Votes: 5
Rating: 5
You:
Rate this recipe!
Instructions
  1. First, make the beet juice. Blend beet chunks and 1½ quarts of water in a blender until smooth. Strain juice and discard beet pulp. Reserve the beet liquid/juice.
  2. In a medium to large pot, bring the remaining 3 quarts of water and 1 Tablespoon of salt to a boil. Add pasta and cook for about 2-3 minutes or until bendable. At the same time pasta is cooking, bring 4 cups (or 1 quart) of the reserved beet juice, a sprinkle of salt, and vinegar to a boil over medium high heat in a large sauté pan.
  3. Using tongs or a pasta strainer, lift out partially cooked pasta from the pot and place in the sauté pan with the boiling juice. Cook pasta until al dente, stirring frequently, over medium-high heat. You may need to add another cup or two (or 1/4 to 1/2 quart) of the remaining beet juice to finish cooking the pasta. Once pasta is cooked, strain.
  4. how-to-color-pasta-juice
  5. You can sauté colored, strained pasta with oil and/or butter, garlic, herbs, cheese, and pretty much anything else that you want.
Recipe Notes

You can use red cabbage, spinach or any other leaf vegetable, bell pepper, carrots (although color won't be vibrant. Definitely, not a fave ingredient to color pasta), etc to color pasta. The most important thing is to use a concentrated vegetable juice to achieve a vibrant color.

 

 

 

0 Responses to How to Color Pasta with Juice

  1. Chris @ The Café Sucré Farine April 14, 2015 at 1:15 pm #

    Very cool! I had no idea you could do this. What a fun presentation for a dinner party!

  2. Judit + Corina @Glamorous Bite April 14, 2015 at 1:24 pm #

    Such a vibrant and exciting way to have a pretty pasta! Thank you for sharing, we do love red beets.

  3. Dioneia April 14, 2015 at 4:03 pm #

    do you do this with other vegetables? would it be the same way!?

    • Denise Browning April 14, 2015 at 4:24 pm #

      Dioneia: I tested with both red beets and carrots. As you can see in the pictures, it worked very well with red beets — as works well with red wine. But I have to say that the experiment with carrot juice was disappointing. It did not turn a vibrant orange color, no matter how concentrated was my carrot juice.
      I think it will also work well with basil juice for a green color and red cabbage juice for a dark red.
      You can also test a small amount of pasta with concentrated green bell pepper juice but I am not very sure if the color would be a light or dark green.

  4. Deb|EastofEdenCooking April 15, 2015 at 9:15 am #

    Fantastic tip! What a grand idea to make pasta dish special.

  5. Abbe @ This is How I Cook April 15, 2015 at 10:27 am #

    This is one of those great ideas-why didn’t I think of it before things!

  6. [email protected] Riffs April 15, 2015 at 11:40 am #

    What a fun idea! So clever — didn’t know you could do this. Really like this — thanks so much.

  7. Sarah at Journeys of The Zoo April 15, 2015 at 12:42 pm #

    Do you think if I cooked the beets first that I could then make something with the pulp later (or afterwards if they’re raw)? Beets are a Family favorite (I grow them in my garden) and I’d hate to waste any. Love the vibrancy of the colors and your pictures are beautiful.

    Visiting from this weeks Tasty Tastebugs Linky at Peek N 2 Paradise.

    Besos, Sarah
    Journeys of The Zoo

    • Denise Browning April 15, 2015 at 3:27 pm #

      Hi, Sarah! Thanks for stopping by.
      In order to color pasta, the vegetable has to be raw otherwise color of the pasta will be faded.
      What you can do is make the juice with the raw beets and strain. All the juice will be used to boil pasta and the shredded pulp that rests in the strainer can be boiled in a separate water or steamed to be used in salads or other dishes. If you don’t want to cook the pulp, you can put it to dry instead and use it as a condiment for sautéed rice and other dishes.
      Wishing you an awesome week! xx

  8. Rekha April 15, 2015 at 8:05 pm #

    This is awesome Denise! I am going to try this today 🙂

  9. Liz April 15, 2015 at 8:27 pm #

    Denise, this is brilliant! I love the vibrant color from using beets—I must try this, too!

  10. Juliana April 15, 2015 at 10:11 pm #

    This is such a great idea Denise…not only beautiful colors but flavors as well…great post!
    Enjoy the rest of your week my dear 🙂

  11. Anna @ shenANNAgans April 16, 2015 at 4:58 am #

    Such a cool idea, I would not of thought to do this, some because I’m a bit lazy and some because you buy a broad range of coloured pastas at my farmers markets. I will bookmark this beauty, sure makes the pasta pop. 🙂

  12. Mi Vida en un Dulce April 16, 2015 at 7:23 am #

    Interesting idea, like it as it gives fun to the pasta, and doing it with vegtables is great. So we just neeed to add some olive oil and parmesan cheese and we can have a great meal!!!

  13. Shashi at RunninSrilankan April 16, 2015 at 1:50 pm #

    I adore your use of beets to color this pasta – such a gorgeous color!

  14. Gourmet Getaways April 17, 2015 at 8:09 am #

    Wow, what a lovely, handy tip we got from you here, Denise! There’s so much colours and flavours to play with in the vegetable world. Thanks for sharing!!

    Julie & Alesah
    Gourmet Getaways xx

  15. Sugar et al. April 18, 2015 at 4:09 am #

    Wow! This is just brilliant Denise! A great way to make meals colorful and healthy at the same time. I am crazy about beetroot and this pasta is going to made in my house soon.

  16. Little Cooking Tips April 19, 2015 at 9:29 am #

    What a wonderful idea! Thank you Denise! The best part is that this way you can also add flavors to the pasta! Can’t wait to try this:)
    xoxoxo

  17. Ash-foodfashionparty April 20, 2015 at 10:19 am #

    I love love working with beets and such a nice trick to enhance the pasta Denise. I truly believe in natural coloring and this is gorgeous my dear.
    xx

  18. Raymund April 20, 2015 at 2:50 pm #

    This is a really nice tip, thanks for sharing this

  19. Hadia July 30, 2015 at 7:33 pm #

    Denise, this is truly a fantastic tecnique that I never thought of before! Absolutely creative!

    • Hadia July 30, 2015 at 7:34 pm #

      Excuse me, I mean technique.

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