Go Back
-+ servings
Photo of a plate with red / magenta rigatoni. Beetroot pesto garnished with parsley and walnuts. A vegan recipe from All About Vegans.
Print

Pasta with beetroot pesto

Vegan beetroot pesto! A unique, colorful and extremely enjoyable vegan recipe for our daily table.
Course Main, Main Dishes, Main Dish, Appetizers, Appetizer, Salad, Salads, side dishes, side dish
Cuisine Greek / Vegan, Modern Greek / Vegan, Mediterranean / Vegan
Keyword pesto, vegan, vegetarian, pasta, beets, beetroot, paste, sauce
Prep Time 5 minutes
Cook Time 10 minutes
Boiling beets (if we haven't already boiled them) 30 minutes
Total Time 15 minutes
Servings 3 portions
Calories 551kcal
Author Thodoris Tibilis

Ingredients

  • 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

Instructions

  • 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:

Notes

  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

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