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Beetroot Pasta

Beetroot Pasta | Recipe

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Beetroot Pasta | Recipe

Name: Beetroot Pasta
Cook time: 30 min
Yield: 4 Personen
Ingredients: 2 tsp JS Pasta Allrounder; 500 g rigatoni; 150 g beetroot; 200 g silken tofu; 20 g nutritional yeast; 15 g basil, fresh; 50 g cashew nuts, soaked overnight; 1 clove garlic; Dash lemon juice; salt; Handful pistachios, chopped

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

Pasta Allrounder
Peps up pasta dishes in just a few pinches! £0.00 £110.89/kg incl. 0% tax, excl. shipping
Discover more products
500 g

rigatoni
150 g

beetroot
200 g

silken tofu
20 g

nutritional yeast
15 g

basil, fresh
50 g

cashew nuts, soaked overnight
1 clove

garlic
Dash

lemon juice
salt
Handful

pistachios, chopped

Method

Cook the pasta according to the packet instructions. Drain and set aside.

While the pasta is cooking, prepare the beetroot pesto. To do this, first peel and dice the raw beetroot. Wear gloves to protect your hands!

Blend the beetroot, silken tofu, nutritional yeast, basil, soaked cashew nuts (discarding the soaking liquid), garlic, lemon juice, Pasta Allrounder and a pinch of salt in a blender or food processor until smooth and creamy.

Add the beetroot pesto to the pasta and mix well until all the pasta is well coated and bright pink.

Serve the pasta in bowls and garnish with the chopped pistachios.

Nutritional information: (Per person)

Calories
350 kcal

Carbohydrates
43 g

Protein
15 g

Fat
13 g

Method

Cook the pasta according to the packet instructions. Drain and set aside.

While the pasta is cooking, prepare the beetroot pesto. To do this, first peel and dice the raw beetroot. Wear gloves to protect your hands!

Add the beetroot pesto to the pasta and mix well until all the pasta is well coated and bright pink.

Serve the pasta in bowls and garnish with the chopped pistachios.

Nutritional information: (Per person)

Calories
350 kcal

Carbohydrates
43 g

Protein
15 g

Fat
13 g

Beetroot pasta

If pasta be the food of love, a bowl of hot-pink steaming beetroot pasta is on the menu this Valentine’s Day! Make a creamy vegan beetroot pesto brimming with flavour and stir through al dente rigatoni for a beautiful dinner à deux. Leftovers keep beautifully, so no need to halve this beetroot pasta recipe. To play around with the flavour profile, use Aglio e Olio Seasoning in place of the Pasta Allrounder for a garlicky hit you’ll love!

More dishes with Pasta Allrounder

We love pasta in all its guises – and the addition of Pasta Allrounder amps up the flavour of many pasta recipes. With paprika, tomato flakes, garlic and a hint of chilli, it brightens up any pasta meal in a flash. Check out our Pasta Allrounder recipe collection for more recipes using our bestselling Pasta Allrounder spice mix.

Ingredients

Persons

2 tsp

Pasta Allrounder
Peps up pasta dishes in just a few pinches! £0.00 £110.89/kg incl. 0% tax, excl. shipping
Discover more products
500 g

rigatoni
150 g

beetroot
200 g

silken tofu
20 g

nutritional yeast
15 g

basil, fresh
50 g

cashew nuts, soaked overnight
1 clove

garlic
Dash

lemon juice
salt
Handful

pistachios, chopped

Recipe

Beetroot Pasta | Recipe

Ingredients

Method

Beetroot pasta

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