Beetroot Sauce Pasta is a vibrant, delicious dish that combines the earthy sweetness of roasted beetroot with the comforting texture of pasta. This recipe not only highlights the stunning color of beets but also delivers a wealth of health benefits, making it a perfect choice for those looking for healthy pasta ideas.
Ingredients
Scale:
12 oz (340g) of your choice of pasta (gluten-free pasta recipes can be used)
2 medium-sized beetroots (approximately 10 oz or 280g, peeled and cubed)
2 tablespoons olive oil (plus more for drizzling)
1 small onion, diced
2 cloves garlic, minced
1 cup vegetable broth
1 cup coconut milk
Salt and pepper to taste
1 tablespoon lemon juice
Fresh basil or parsley, chopped (for garnish)
Grated vegan cheese or nutritional yeast (optional)
Crushed red pepper flakes (optional, for heat)
Instructions
Preheat your oven to 400°F (200°C). Toss the cubed beetroots with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender.
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain the rest.
In a medium pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
In a blender, combine the roasted beetroots, sautéed onion and garlic, vegetable broth, coconut milk, and lemon juice. Blend until smooth, adding reserved pasta water if needed.
In the pot used for the pasta, return the cooked pasta and pour the beetroot sauce over it. Toss until well coated and heat on low for 2-3 minutes.
Serve and garnish with fresh basil or parsley, a sprinkle of vegan cheese, and a drizzle of olive oil. Optionally, add crushed red pepper flakes.
