Coloured Pasta

coloured pasta

Pasta is great, coloured pasta is even better! Try our all natural recipes on how to create your own coloured pasta at home.

• 1/2 cup veggie puree (spinach, beetroot, carrot, etc.)

• 3 eggs

• 1/2 tsp sea salt

• 2 1/2 cups plain flour (we use Lighthouse Flour)

• pinch of sea salt

1. Pop eggs, veggie puree and salt into a food processor and whiz until combined. 

2. Follow steps 2–10 of Pasta From Scratch recipe


• 2 medium carrots (you could also use pumpkin)

1. Pop carrots in a medium saucepan, and cover with water. Bring to a boil. Reduce heat and simmer until tender–about 20 minutes. Drain.

2. Whiz carrots in a food processor until smooth, and set aside.


• 1 large beetroot

1. Rinse beetroot in cold water, remove greens, and peel with a veggie peeler. 

2. Chop into small chunks.

3. In a medium saucepan, bring water to a boil, reduce heat, and cook beetroot until tender–about 10–15 minutes. 

4. Drain, and rinse with cold water.

5. Whiz beetroot in a food processor until smooth, and set aside.


• 2 handfuls of leafy greens (basil, spinach, rocket, kale, etc.)

1. Remove stems and soak in cold water for 2 minutes. Rinse thoroughly under cool water and pat dry.

2. Steam leaves until tender–about 5 minutes. 

3. Drain and rinse with cool water. 

4. Squeeze as much water as you can from the leaves.

5. Whiz leaves in a food processor until smooth, and set aside.


Ready to eat? Check out our super easy pasta recipes!