This beetroot pasta recipe is a vibrant, nutrient-packed dish that combines creamy texture with bold, earthy flavor. The sauce is easy to prepare, making it perfect for busy days or lazy evenings. Simply roast the beets with garlic in the oven and blend them with silken tofu. The tofu adds creaminess, protein, and a smooth texture, turning simple ingredients into a luxurious pasta sauce.
You can prepare this beetroot pasta recipe with minimal chopping. Roasting the vegetables intensifies their natural sweetness and brings out deep, rich flavors. Once blended with silken tofu, the sauce clings beautifully to your choice of pasta. You can also add herbs or a squeeze of lemon to brighten the dish and enhance its flavor.
This recipe is fully vegan and naturally high in nutrients, making it an excellent way to incorporate more vegetables into your diet. It also makes your plate visually stunning with its bright, deep red color. Additionally, the creamy texture and savory roasted flavor create a satisfying meal that works well for lunch, dinner, or even a light weeknight meal.
Overall, this beetroot pasta recipe balances convenience, nutrition, and taste. It is quick to prepare, requires few ingredients, and delivers a beautiful, healthy, and flavorful meal. Whether you serve it as a cozy solo dinner or a colorful dish for friends and family, this beetroot pasta recipe is sure to impress.
Beetroot Pasta
Ingredients
- 1 lb Spaghetti or pasta of choice
- 2 medium-sized beets
- 12 oz / 340 g silken tofu 1 block
- 1 cup oat milk unsweetened, or other neutrally flavored plant-milk
- 1 head garlic
- 1/3 cup nutritional yeast
- 2 tbsp lemon juice
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tbsp olive oil
For garnish:
- 1/4 cup fresh parsley chopped
- 1/4 cup nutritional yeast
- 2 tsp cracked pepper
Instructions
- Chop the tip of the garlic head off. Coat with olive oil and wrap in foil. Wrap the beets as well and roast in the oven at 395 degrees F / 200 degrees C until soft. Remove the garlic after 20 minutes.
- The beets take up to an hour. Let cool slightly. Peel and roughly chop. Meanwhile, cook your pasta al dente in salted water. Save some of the cooking water.
- In a blender, add oat milk, tofu, chopped beets, nutritional yeast, and lemon juice. Squeeze out half of the garlic and use the rest on another occasion. Season with salt and pepper to taste. Blend until smooth. Adjust the plant milk to reach the desired consistency. It should be a thick and creamy sauce.
- Add the sauce to a large wide pan. Lightly heat and add the pasta. Add about 1/2 cup of the cooking water. Mix well. Garnish with fresh parsley, more nutritional yeast, and cracked pepper. Enjoy!