Vibrant Beetroot Pasta

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Vibrant Beetroot Pasta


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.


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


gluten-free pasta of choice • 400 g

To serve

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



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. 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. 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. Season, to taste with salt.


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


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

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