This beet pasta recipe is a quick. easy and nutritious meal. Using precooked beets, the vibrant beet pasta sauce is readily blended in no time.
Earthy, rich and delicious, this is perfect for a quick lunch or midweek meal. It is one of those affordable vegan meals you will want to add to your meal plan.
Vibrant Beet Pasta Recipe
What Are The Beet Pasta Ingredients?
250g pasta of choice (I used rigatoni)
250g cooked beet
1 tbsp olive oil
1 tsp garlic granules
1 tbsp fresh lemon juice
1/2 tsp red pepper flakes
1 tsp white miso paste
1/2 tsp salt
How To Make The Beets Pasta Sauce
For this recipe, we are using precooked beets for ease and speed. Of course, you are welcome to roast or steam your own beets, which are utterly delicious. However this will add more time to the recipe.
1) Place the beets, olive oil, miso paste, red pepper flakes, garlic granules, lemon juice into a blender
2) Blend until smooth
3) It really is that simple! You can set this aside until the pasta is cooked through
What Does Beetroot Pasta Taste Like?
Beets tend to have quite an earthy flavor, however I feel this is balanced with the miso and lemon juice. There is an obvious beet taste, but it is not overpowering. This beetroot pasta sauce was delicious warm or cold.
Tasty and Vibrant Beet Pasta Recipe
This pasta with beets recipe is a quick. easy and nutritious meal. Using precooked beets, the vibrant beet pasta sauce is readily blended in no time. Top it with fresh herbs, arugula and something salty like vegan feta cheese.
Ingredients
- 250g pasta of choice (I used rigatoni)
- 250g cooked beet
- 1 tbsp olive oil
- 1 tsp garlic granules
- 1 tbsp fresh lemon juice
- 1/2 tsp red pepper flakes
- 1 tsp white miso paste
- 1/2 tsp salt
Instructions
- Bring a pan of salted water to the boil and add the pasta to cook (the rigatoni took around 12 minutes)
- Add the rest of the ingredients to a blender and blitz until smooth
- Once the pasta is cooked, stir the beet sauce through until all is covered
- Add garnishes or toppings of choice, I used fresh arugula and vegan feta cheese
- Serve and enjoy
Notes
Notes
- this recipe use vacuum packed precooked beets. They were not kept in brine or salt
- You can cook your own beets if you prefer, which will add cooking time to the recipe
- If you steam your beets this may increase water content, if you roast them they may appear drier.
- This dish is delicious eaten hot or cold, I preferred it cold, making it a great summer dish or for packed lunch
- Increase the protein content by adding chickpeas or tofu
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 326Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gSodium: 750mgCarbohydrates: 55gFiber: 5gSugar: 11gProtein: 10g
this is an estimate
How To Store This Beets Pasta Recipe
You can freeze the beet pasta sauce separately for up to 3 months. Ensure you label the tub with the name of the contents and the date. You can double the ingredients of the sauce if you wish to make an extra batch.
What Type Of Beets To Use?
This recipe uses precooked beets that have been vacuum packed. They are not beets stored in brine or vinegar, which would provide a completely different taste.
This recipe uses regular beets, that are a bright red/purple colour.
Other delicious beet recipes from Yum Vegan:
The Best Cucumber and Beetroot Salad
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