Best Purple Pasta Recipes

SAUTéED PURPLE CABBAGE WITH PASTA RECIPE - (4.5/5)

sautéed purple cabbage with pasta Recipe - (4.5/5) image

Provided by TheCulinaryChase

Number Of Ingredients 10

Ingredients

1/2 small purple cabbage, sliced thinly (about 1 1/2 to 2 cups)
1 to 2 teaspoons caraway seeds (more if you like)
3 slices bacon, chopped
1/2 fennel bulb, thinly sliced (roughly 1 cup)
olive oil
1/4 to 1/2 cup chicken broth or water
sea salt and freshly ground black pepper
splash sushi rice vinegar
3 to 4 handfuls broad pasta noodles
chopped parsley, for garnish

Steps:

Cook noodles according to packet instruction. While the noodles are cooking, grab a large frying pan and place over medium heat; add bacon and cook until golden brown. Remove from pan. Top with a splash of olive oil, if needed, and add cabbage and fennel. Sauté until veggies begin to soften then add caraway seeds, splash of rice vinegar, bacon, and ¼ cup chicken broth. Cover and cook for about 5 minutes or until liquid has reduced slightly. Reserve some of the pasta water. Toss drained noodles into frying pan, season to taste. Garnish with freshly chopped parsley.

PURPLE PASTA

Purple Pasta image

Very easy to make, ideal for people on a budget (like me). Keeps well, and tastes delicious after reheating.

Provided by lisanicolekaz

Categories Main Dish Recipes Pasta

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1 (8 ounce) package rigatoni pasta
1 (12 ounce) can sliced beets, drained and diced
1 (10 ounce) can artichoke hearts, drained
2 tablespoons olive oil
¼ teaspoon dried basil, or to taste
¼ teaspoon dried oregano, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
Place the pasta in a bowl. Add beets, artichoke hearts, olive oil, basil, and oregano. Mix thoroughly.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 36.4 g, Fat 5.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 0.8 g, Sodium 399.4 mg, Sugar 4.3 g

PURPLE CAULIFLOWER PASTA

Purple Cauliflower Pasta image

I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary.

Provided by schnitzell

Categories Pasta Main Dishes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups uncooked rotini pasta
¼ cup walnuts
2 tablespoons olive oil
1 clove garlic, sliced
½ head purple cauliflower, cut into small florets
½ teaspoon kosher salt
1 tablespoon balsamic vinegar
1 pinch red pepper flakes
2 teaspoons chopped fresh rosemary
½ teaspoon kosher salt
2 pinches grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.2 g, Cholesterol 0.4 mg, Fat 12.6 g, Fiber 3.8 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 513.2 mg, Sugar 3.6 g