Bright Beet Pasta
This bright beet pasta is equal parts fun and flavourful!
Roasted beets, creamy goat cheese and toasty walnuts make this dish beyond delish. It’s an absolute showstopper on any table, and has definitely become one of my fave veggie pastas to make for my friends (or just for myself!).
This humble root veg packs a punch!
Antioxidants
Beetroots are a fabulous source of antioxidants, which scavenge for free radicals in your body and help to reduce oxidative stress. There’s also research showing that the compounds that give beetroot its vibrant colour may have anti-cancer properties and protect against cardiovascular disease.
Fibre
Like all root veg, beetroot is a source of dietary fibre, which plays an important role in digestive health. Fibre supports regular bowel function, as well as helping to maintain a healthy gut microbiome. Boosting fibre intake by increasing the amount of vegetables in our diet is an excellent way to support gut health!
More Healthy Recipe Ideas
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More Healthy Recipe Ideas 〰️
Recipe Variations
You can make this dish dairy-free and vegan by swapping out the parmesan for 1 tablespoon of nutritional yeast. Just omit the goat cheese on top or swap it out for cashew cheese.
I like to serve this pasta with a simple spinach salad on the side.
Bright Beetroot Pasta
Ingredients
- 1 large beetroot
- 1 red onion
- 3 cloves of garlic
- 1/3 cup parmesan, grated
- 1 teaspoon dried oregano
- 1 teaspoon cracked black pepper
- 1 tablespoon extra virgin olive oil, plus extra
- Salt, to taste
- 2 cups rigatoni pasta, or dried pasta of your choice
- 80g goat cheese, to serve
- 1/3 cup walnuts, toasted
- Micro sorrel or similar, optional
Instructions
- Preheat oven to 200C/390F.
- Peel the beetroot and cut into wedges. Place in a large bowl with the garlic cloves.
- Peel the red onion and cut into wedges also. Add to the large bowl with the beetroot and add a drizzle of olive oil and pinch of salt. Toss together until all of the veg is evenly coated with oil.
- Spread the veg over a lined baking tray and roast until the beets are tender, 25-35 minutes.
- Note: you can also cook the beets in an airfryer at the same temperature for 15-18 minutes.
- Place the roasted beets, garlic and onion into a food processor or blender. (Depending on your blender, you may need to allow the veg to cool completely before blending the sauce).
- Add the parmesan, dried oregano, pepper, 1 tablespoon of olive oil and 2 tablespoons of water and blend until you have a thick puree. If the puree is not smooth, add extra water 1 tablespoon at a time until the mixture blends together.
- Set a large pot of salted water on to boil.
- Cook the pasta according to packet instructions, reserving some of the cooking water before draining.
- Drain the cooked pasta into a colander and set aside.
- Return the pot to a low heat, adding the beetroot puree and half a cup of the reserved cooking water. Stir together until you have a silky pasta sauce, adding extra water if it is too thick.
- Taste the sauce and add salt as needed.
- Add the cooked pasta and stir through so that the sauce generously coats the pasta.
- Serve the beet pasta with goat cheese, walnuts and micro herbs. Enjoy!
