Vibrant Beetroot Pasta

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Vibrant Beetroot Pasta

By LEON

Average rating: 5.0 • Rated by 2 users

Servings: 4

Total time: 25 min

Preparation time: 10 min

Cooking time: 15 min

Cooking methods: Blending , Boiling , Cooking

Difficulty: Beginner

Sweet, earthy and vibrant with a garlicky kick, it's proof that plants can taste good and look good too.

Ingredients

Beetroot Sauce

LEON Beetroot Ketchup • 100 ml
flaked almonds • 60 g
3 garlic cloves
2 whole cooked beetroot
red wine vinegar • 2 tbsp
olive oil • 2 tbsp
salt • 0.5 g

Pasta

gluten-free pasta of choice • 400 g

To serve

fresh thyme • 10 g
vegan alternative to feta • 10g g

Steps

1

1. Bring a large pot of salted water to the boil and cook your pasta until al dente ('to the tooth' in Italian) i.e. Has some bite to it.

2

2. Whilst your pasta is cooking add your flaked almonds & garlic to your food processor and blitz until your almonds are a fine meal and the garlic is minced.

3

3. Add your oil, LEON beetroot ketchup, beets and red wine vineger and blitz again until you have a smooth pesto-like sauce. Add a little pasta water if your sauce is slightly too loose.

4

4. Season, to taste with salt.

5

5. When your pasta is ready, combine your pasta and beetroot pesto sauce and serve.

6

6. Garnish with some fresh thyme, your vegan cheeze and a lemon wedge.

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