Vibrant Vegan Beetroot Pasta: A Feast for the Senses
Delight your palate with our Vegan Beetroot Pasta, a colourful and nutritious dish that’s as beautiful as it is delicious. Perfect for cozy nights or memorable dinners with friends, this recipe combines tender beets, creamy coconut milk, and crunchy nuts to create a symphony of flavours and textures. With just a few simple ingredients and easy steps, you can elevate your dinner game and impress your guests with this vibrant creation. Treat yourself to a bowl of this luscious pasta and savour every bite of its wholesome goodness!
Beetroot pasta
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesIngredients
300 g beets
180 ml coconut milk
40 g (10h soaked) cashews
2 cloves garlic
½ tsp sea salt
Juice of 1 lemon
400 g rigatoni
120 g (vegan) feta
30 g pistachios or walnuts
Directions
- Peel the beets, then cook them for 10 minutes until tender. Once cooked, cut them into chunks.
- In a blender, combine the cooked beets, coconut milk, soaked cashews, garlic cloves, sea salt, and lemon juice. Blend until smooth.
- Gradually add small amounts of beets until reaching the desired vibrant pink colour for the sauce.
- Meanwhile, boil the rigatoni according to package directions, saving 4 tbsp of pasta water before draining.
- In a pan, combine the pink sauce with the cooked rigatoni and reserved pasta water, coating the pasta evenly.
- Serve immediately, topping each plate with crumbled vegan feta and crushed pistachios or walnuts for an added crunch.
Recipe Video
Notes
- For a vegetarian option, swap out the coconut milk for ricotta and the cashews for Parmesan cheese.
