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Vegan beetroot pesto!
A unique, colorful and extremely enjoyable vegan recipe for our dinner table.

Very often we are looking for quick, easy, economical and of course vegan recipes for our dinner table. Well, this is one of them! Pasta with beetroot pesto. We can call it pesto, paste or sauce... it doesn't make much difference. It is super tasty and that is enough.

Our vegan pesto has a wonderful falvor, as garlic spices it up, the nutritional yeast, olive oil and walnuts give a creamy texture, and vinegar is what gives our pasta not only the necessary acidity, but also in combination with beets a special and unique flavor. Thus, our pasta acquires this quality of every-day food that you just can not stop eating.

No need to talk about its color. Magical and unique! Especially if we garnish with walnuts and parsley, we have a colorful dish that calls for you! We can also serve with arugula or basil leaves and there we have the opportunity to create a masterpiece, not only in the visual part, but also in flavor.

If we want we can serve with shredded vegan Greek feta cheese (our recipe here) or just shred a firm tofu and mix it with salt and the juice of half a lemon.

In addition, we have a wonderful opportunity to receive B12, this vitamin that is so necessary for our body. We just use nutritional yeast enriched with B12 (If you want to know more about B12 in the vegan diet you can read our article here).


If you are looking for classic pesto, with pine nuts and basil, see vegan recipe us here.

Photo of a rigatoni dish with vegan pesto and cherry tomatoes. Garnished with basil leaves and cherry tomatoes. A vegan recipe from All About Vegans.


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Photo of a plate with red / magenta rigatoni. Beetroot pesto garnished with parsley and walnuts. A vegan recipe from All About Vegans.

Pasta with beetroot pesto

Vegan beetroot pesto! A unique, colorful and extremely enjoyable vegan recipe for our daily table.
5 from 6 votes
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Course: Main, Main Dishes, Main Dish, Appetizers, Appetizer, Salad, Salads, side dishes, side dish
Cuisine: Greek / Vegan, Modern Greek / Vegan, Mediterranean / Vegan
Keywords: pesto, vegan, vegetarian, pasta, beets, beetroot, paste, sauce
Prep Time: 5 minutes
Cooking Time: 10 minutes
Βράσιμο παντζαριών (αν δεν έχουμε ήδη βρασμένα): 30 minutes
Total Time: 15 minutes
Servings: 3 portions
Calories: 551kcal
Author: Thodoris Tibilis


  • 250  g pasta
  • 2 boiled beets without leaves
  • ½ cup walnuts
  • 2 cloves garlic
  • 2 Tbsp nutritional yeast preferably B12 fortified
  • 2 Tbsp olive oil
  • 2 Tbsp red vinegar or apple cider vinegar
  • 2 Tbsp lemon juice
  • 3 Tbsp fresh parsley
  • salt and pepper


  • Boil the beets in a pot and in another pot boil the pasta.
  • In a food processor or blender, blend the boiled beets, garlic, nutritional yeast, olive oil, vinegar, lemon, salt, pepper and half the walnuts (keep the other half and the parsley for garnish).
  • Once the pasta is cooked, strain it and stir it well with the beetroot pesto.
  • Serve at room temperature or cold as a salad. Garnish with coarsely chopped walnuts and chopped parsley.
  • You can serve it as an appetizer, maid dish, side dish or as a cold salad.
  • You can also garnish with:
    • arugula
    • basil leaves
    • nutritional yeast
    • freshly ground pepper
    • For bolder suggestions try:


  1. If you want, boil the pasta in vegetable broth or in water, adding a bay leaf and half a teaspoon of turmeric and onion powder.
  2. You can boil the beets from the previous day, in order to save time on the day of cooking. In addition, there are ready-cooked beets in supermarkets. It is not our favorite proposal, but it is also a solution.
  3. Keep a cup of the water the pasta boiled in so that you can dilute your pesto a little if you want.

Nutrition Facts

Sodium: 53mg | Calcium: 72mg | Vitamin C: 13mg | Vitamin A: 360IU | Sugar: 5g | Fiber: 4g | Potassium: 587mg | Calories: 551kcal | Monounsaturated Fat: 9g | Polyunsaturated Fat: 11g | Saturated Fat: 3g | Fat: 24g | Protein: 19g | Carbohydrates: 74g | Iron: 5mg

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