Ingredients:
9 Oz fresh fettuccine
~ 1 L of red wine (cheap)
1 stick of butter (yes this is a naughty recipe, also divided)
4 cloves of garlic
1/4 tsp celery seed
~ 1/2 cooked beet + any juice in package
3 portabello mushrooms (chopped)
1/2 medium head of broccoli (chopped)
1/2 medium head of cauliflower (chopped)
1 yellow pepper (chopped)
1 orange pepper (chopped)
1 red pepper (chopped)
1/2 tsp dill
1 tsp granulated garlic (divided)
salt to taste
(you can throw in any other veggies you have around!)
parmesan cheese to sprinkle on top
Disclaimer: This meal requires some planning beforehand you definitely cannot make it the night of!
1. Two to four days before you want to make your pasta: Put the fettuccine in a large bowl. Pour the wine over it and make sure as much of the pasta is soaking in the wine as possible. Cover and refrigerate.
(I bought a 1.5 L bottle and there was plenty left for me to drink after. )
2. During this soaking period, once or twice a day stir the pasta and move it so that all the noodles get evenly soaked.
*when your pasta is nice and purple*
3. Melt 5 tbsp of butter in a pan along with 4 cloves of chopped garlic. Let them cook until the garlic starts to brown.
4. While these are cooking, throw your 1/2 beet in a blender plus any extra beet juice. Blend it well then add ~ 2 tbsp of this to the butter and mix.
5. Pour in 3/4 - 1 cup of the wine that the pasta has soaked in into the butter/garlic/beet mixture plus your celery seed.
6. Take your now purple pasta,and put a medium pot of well salted water to boil.
7. Remove your pasta (without the wine) and add it to the boiling water. Only let the pasta cook for about 90 seconds then strain it and return it to the pot.
8. Pour the red wine/beet sauce to your cooked pasta and mix it in well.
9. In the same pan that you made the sauce, add 2 tbsp of butter, and about 2 tbsp of the wine the pasta was soaking in plus your mushrooms, broccoli, and cauliflower and sauté them for about 2 minutes.
10. Stir in 1/2 tsp of granulated garlic and 1/2 tsp of dill, then add these vegetables to the pasta.
11. Add 1 tbsp of butter to the same (now empty) pan, then add in all the peppers.
12. Stir in 1/2 tsp of granulated garlic plus 2 tbsp of the wine the pasta was soaking in.
13. Let the peppers cook on medium/high heat for about 2 minutes, then stir them into the pasta as well.
14. Add salt to taste. Toss all of the components in the pasta pot together so that they are well combined and serve.
15. Garnish with shaved parmesan cheese and enjoy!