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Vegan Beetroot Pasta


Nick (my fiance) used to hate beetroot, until he met me 😊. Now he loooves it! This pasta is one of our favorite beetroot dishes. It’s super smooth and creamy with a spicy kick.


🍽 Serves 4-5

🕘 50-55 minutes


Ingredients

  • 3-4 roasted beetroots

  • 1 can black beans

  • 3 garlic cloves

  • 2 Tbsp apple cider vinegar @ceresorganicsau

  • 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-based milk @vitasoy_aus_nz



Instructions

  1. Preheat the oven to 200’C.

  2. Cut beetroot into quarters. Place in a bowl, mix in olive oil and salt. Roast for 30 min.

  3. Cook pasta according to the packaging.

  4. Place beetroot in a food processor, together with beans, garlic, chili flakes, apple cider vinegar and salt. Blend until smooth.

  5. In a medium size frying pan, place sunflower seeds and roast for 3-4 min, stirring regularly.

  6. Mix with pasta.

  7. Assemble in a bowl.

  8. Top with tofu feta, sunflower seeds and more fresh dill.

  9. Enjoy.


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