Vegan Beetroot Pasta
- greenkaiaga
- Apr 2, 2022
- 1 min read
Updated: Jul 23
This vibrant pasta dish is creamy, bold, and full of flavor. Roasted beetroot and black beans make a velvety, spicy sauce that pairs beautifully with tofu feta, fresh dill, and crunchy sunflower seeds. It’s a simple yet striking meal that’s just as good for weeknights as it is for sharing.
🍽 Serves 4-5 🕘 50-55 minutes Difficulty: Beginner
Ingredients:
3-4 roasted beetroots
1 can black beans
3 garlic cloves
2 Tbsp apple cider vinegar
1 tsp chili flakes
1 tsp salt
Dash of oil and a few pinches of salt to roast beetroot
Quick tofu feta:
½ block of firm tofu I used
1 Tbsp salt
1 Tbsp lemon juice
2 Tbsp chopped dill
2 Tbsp plant milk
2 Tbsp chopped dill to serve
2 Tbsp roasted sunflower seeds
Instructions:
Preheat the oven to 200’C.
Cut beetroot into quarters. Place in a bowl, mix in olive oil and salt. Roast for 30 min.
Cook pasta according to the packaging.
Place beetroot in a food processor, together with beans, garlic, chili flakes, apple cider vinegar and salt. Blend until smooth.
In a medium size frying pan, place sunflower seeds and roast for 3-4 min, stirring regularly.
Mix with pasta.
Assemble in a bowl.
Top with tofu feta, sunflower seeds and more fresh dill.
Enjoy.
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