Vegan Beetroot Pasta
A simple and irresistible recipe, where the beetroot shines beautifully in a creamy, flavorful pasta. I'm sure you'll have this one on repeat!
Equipment
- 1 Immersion blender (affiliate link)
Ingredients
- 200 grams of cooked beetroot
- 40 grams of oat cream
- 2 tablespoons of lemon juice
- 1/3 teaspoon of rosemary dried
- 1/4 teaspoon of ground black pepper
- 1/2 teaspoon of salt adjust to taste
- 100 grams of edamame frozen and shelled
- 150 grams of fusilli pasta
- 3 tablespoons of olive oil
- 2 cloves of garlic minced
- 1/4 teaspoon of chili flakes
- 1/4 cup of pasta water
- Walnuts chopped (to taste)
- Parsley chopped (to taste)
Instructions
Beetroot sauce
- Combine the beetroot, oat cream, lemon juice, rosemary, black pepper, and salt in a tall cup.
- Blend everything with an immersion blender until smooth, and set aside.
Cook the edamame
- Boil the edamame in water until tender (a few minutes).
- Drain and season with fine salt to taste. Set aside.
Cook the pasta
- Boil the fusilli in salted water for 7-10 minutes, until al dente.
- Once done, drain the pasta, but save a 1/4 cup of the cooking water.
Combine everything in the pan
- While the pasta is cooking, heat olive oil in a skillet over medium heat, and sauté the chopped garlic with chili flakes for 2 minutes.
- Add the cooked pasta, beetroot sauce, and reserved cooking water, and mix well.
- Serve the pasta and top with edamame, chopped walnuts, and parsley to taste. Enjoy!
Video
Notes
- When draining the pasta, try not to leave it sitting too long, as it can become dry and start to stick together. Ideally, as soon as you drain the pasta, add it directly to the skillet where the garlic and chili flakes are already ready. This ensures the pasta is well coated with the sauce and maintains the perfect texture.
- Additionally, make sure the olive oil isn't too hot—just enough to sauté the garlic and chili flakes without burning them.
Tried this recipe?Let us know how it was!