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
2 Tbsp chopped dill to serve
2 Tbsp roasted sunflower seeds @realfooddirect
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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