THE PRETTY IN PINK SPRING BEETROOT PASTA
This pasta recipe took me a few attempts to perfect! I'm all about less processed food and I tried to create meals at home using ingredients I know and keep them as healthy as possible. I always want to create something delicious that will be nourishing and beautiful. As we're moving into the warmer months, this vibrant pink pasta is my go-to recipe that looks as good as it tastes!
I know what you're thinking - "But I'm not sure about beetroot..." Trust me on this one! Even if you're a bit timid about the earthiness of beets, this creamy sauce creates the perfect balance of sweet, salty, garlicky, and tangy with just the slightest touch of beetroot flavour.
A bit of education about the ingredients in the pasta:
Beetroot - Contains nearly all the vitamins and minerals your body needs! Supports heart health, helps lower inflammation, and is packed with antioxidants for that natural glow.
Sunflower Seeds - Provide healthy fats, vitamin E for beautiful skin, and selenium for immune support. Creates that creamy texture without any dairy!
Garlic - Natural anti-inflammatory that supports immune function and heart health.
Coconut Milk - Provides healthy fats that help your body absorb all those nutrients from the beetroot.
No food colouring needed - This stunning pink colour comes purely from beetroot, keeping everything natural and clean.
You can also make this gluten-free - Simply use your favourite gluten-free pasta and follow the same method!
INGREDIENTS (Choose organic when possible)
450g dried rigatoni pasta (or gluten-free pasta of choice)
2 small beetroots, roasted, peeled, and chopped (or use canned beetroot)
110g sunflower seeds or cashews (soaked overnight or boiled 10 minutes)
60ml full-fat coconut milk or plant-based milk of choice
2 garlic cloves, peeled
1/2 teaspoon sea salt
125ml vegetable stock or water
Juice of 1 lemon
80ml reserved pasta water
Toppings:
75g vegan feta cheese, crumbled (optional)
50g pistachios, crushed
Fresh mint or basil leaves
METHOD
If roasting fresh beetroot:
Roast your beetroot - Preheat oven to 200°C. Wrap beetroots in foil and roast for 1.5 hours until soft and tender. Cool, peel off skin, and chop into chunks.
Making the magic happen:
Cook your pasta - Boil pasta according to packet directions. Before draining, reserve 80ml of that starchy pasta water - it's liquid gold! Drain the rest.
Create that dreamy pink sauce - In a high-speed blender, add ONE beetroot first, then sunflower seeds, coconut milk, garlic, sea salt, and vegetable stock. Blend until silky smooth.
Customise your pink - Gradually add the second beetroot until you achieve your desired hot pink shade. Add lemon juice and blend again. Want it lighter? Use less beetroot. Want it vibrant? Use it all!
Bring it all together - Transfer the gorgeous pink sauce and cooked pasta to a large frying pan over medium-low heat. Add reserved pasta water and stir until every piece is beautifully coated.
Serve like a goddess - Plate immediately and top with crumbled vegan feta, crushed pistachios, and fresh herbs. So Instagram-worthy!
PRO TIPS
Can't find fresh beetroot? Canned works perfectly!
Soak your sunflower seeds overnight for the creamiest sauce
The pasta water helps the sauce cling to every piece
This stores beautifully in the fridge for up to 3 days
Perfect for meal prep or impressing dinner guests!
VARIATIONS
Add nutritional yeast for extra cheesy flavour
Stir through baby spinach for extra greens
Top with toasted walnuts instead of pistachios
Add a pinch of chilli flakes for heat
NUTRITIONAL INFORMATION (per serving, serves 4)
Energy: 485 kcal
Protein: 16 g
Carbs: 68 g
Fat: 18 g
Fibre: 8 g
