Beetroot Pasta Recipe Vegan: Easy & Delicious Meal Idea

Beetroot pasta is a vibrant and delicious way to bring color and nutrition to your dinner table, especially when crafted with a vegan twist. This recipe combines the natural earthiness of fresh beetroot with al dente pasta and a luscious, creamy sauce made from plant-based ingredients.

Not only does it look stunning with its deep magenta hue, but it also packs a powerhouse of vitamins and antioxidants. Whether you’re a vegan or just looking to add more wholesome, plant-based meals to your repertoire, this beetroot pasta is sure to impress both your eyes and your taste buds.

Perfect for weeknight dinners or special occasions, this recipe is surprisingly easy to prepare and uses simple, fresh ingredients. Plus, it’s gluten-free if you opt for your favorite gluten-free pasta.

Dive into this recipe and discover how a humble root vegetable can transform your pasta experience into something extraordinary and nourishing.

Why You’ll Love This Recipe

Beetroot pasta is not only visually stunning but also incredibly healthy. The natural sweetness of beetroot balances perfectly with the savory garlic and lemony notes in the sauce, creating a flavor profile that’s rich yet light.

This dish is entirely vegan, making it suitable for those avoiding animal products without sacrificing taste or texture.

Additionally, it’s versatile and can be whipped up in under 30 minutes, making it ideal for busy lifestyles. The recipe is also gluten-free if you choose the right pasta, and it’s packed with antioxidants, fiber, and essential nutrients from the beets and other fresh ingredients.

If you’re a fan of bold, colorful dishes that nourish your body and delight your senses, this beetroot pasta will quickly become a favorite. Plus, it pairs beautifully with a variety of sides and toppings to customize your meal.

Ingredients

• 250g dried pasta (penne, fettuccine, or gluten-free pasta)
• 2 medium beetroots, peeled and chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup raw cashews, soaked for 2 hours or boiled for 15 minutes
• 1/2 cup unsweetened plant-based milk (almond, oat, or soy)
• Juice of 1 lemon
• 1 tsp apple cider vinegar
• 1 tsp nutritional yeast (optional, for cheesy flavor)
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish
• Water, for boiling and blending

Equipment

• Large pot for boiling pasta and beets
• Blender or food processor
• Colander or strainer
• Knife and cutting board
• Large skillet or saucepan
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Cook the beets: Place the chopped beets in a pot of boiling water. Boil for 20-25 minutes or until tender when pierced with a fork. Drain and set aside.
2. Cook the pasta: In another pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
3. Prepare the sauce base: In a blender, combine the cooked beets, soaked cashews, plant-based milk, lemon juice, apple cider vinegar, and nutritional yeast if using. Blend until smooth and creamy. Add reserved pasta water a little at a time if the sauce is too thick.
4. Sauté garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
5. Combine pasta and sauce: Add the beet-cashew sauce to the skillet with garlic. Stir well and heat through for 2-3 minutes. If the sauce is too thick, add a splash of pasta water to loosen it.
6. Mix pasta: Add the cooked pasta to the skillet and toss gently to coat evenly with the sauce. Season with salt and black pepper to taste.
7. Garnish and serve: Remove from heat and garnish with fresh basil or parsley. Serve immediately for the best flavor and texture.

Tips & Variations

“For an even richer sauce, try roasting the beets instead of boiling them. Roasting intensifies their natural sweetness and adds a lovely depth of flavor.”

• Use spiralized beetroot noodles mixed with regular pasta for added texture and color.
• Add a handful of spinach or kale to the sauce for extra greens and nutrients.
• For a smoky twist, stir in smoked paprika or a dash of liquid smoke into the sauce.
• Substitute cashews with silken tofu or avocado for different creamy textures.
• Top with toasted pine nuts or walnuts for a delightful crunch.

Nutrition Facts

Serving Suggestions

This beetroot pasta is a standalone delight but can be paired with a variety of sides to round out your meal. For a fresh and crunchy contrast, serve with a crisp green salad featuring arugula, walnuts, and a light vinaigrette.

Garlic bread or a warm baguette (vegan, of course) also pairs wonderfully to soak up any leftover sauce.

For added protein, consider topping your pasta with crispy tofu cubes or roasted chickpeas. A simple drizzle of balsamic glaze adds a tangy sweetness that complements the earthiness of the beets perfectly.

If you’re interested in other vegan recipes, you might enjoy the Jamaican Minced Beef Recipes or the comforting Julie Marie Eats Recipes. For a sweet finish, try the Marzipan Challah Recipe for a delightful homemade bread experience.

Conclusion

This vegan beetroot pasta recipe is a fantastic way to bring vibrant color and wholesome nutrition to your dining table with minimal effort. Its creamy, earthy sauce made from beets and cashews offers a unique twist on traditional pasta that’s sure to impress both vegans and omnivores alike.

The recipe’s simplicity, combined with bold flavors and a beautiful presentation, makes it perfect for weeknight meals or entertaining guests.

By incorporating nutrient-rich ingredients like beetroot and cashews, this dish not only tastes amazing but also supports a healthy lifestyle. Plus, it’s adaptable, allowing for plenty of creative variations to suit your taste buds.

Give this recipe a try and enjoy a delicious, healthy, and colorful pasta dish that proves vegan cooking can be exciting and satisfying!

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