Roasted Beet Pasta Sauce
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
367 kcal
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Course
Main Course, Condiments
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Cuisine
Italian
Roasted Beet Pasta Sauce
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This vegan beet pasta sauce is a vibrant and creamy dish made with roasted beets, garlic, onion, and vegetable broth, blended to a smooth texture.
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Ingredients
- 3 cups cubed beets approx. 2 medium beets
- 1 yellow onion quartered
- 4 cloves garlic leave the peels on!
- 1 cup vegetable broth
- ⅓ cup raw cashews
- 1 tablespoon white wine vinegar or 2-3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- salt + pepper to taste
- 250 grams (½ pound) spaghetti or pasta of your choice
For garnish (optional)
- fresh chives, fresh basil, fresh thyme, fresh mint or herbs of your choice
- Vegan Parmesan Cheese
- lemon zest, red pepper flakes, olive oil
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Instructions
- Preheat the oven to 425℉/218℃ convection roast and line a baking sheet with parchment paper. (If you do not have a convection oven, allow more time for roasting.)
- Peel and cube the beets into small half-inch pieces and arrange them in a single layer on your tray with the quartered onion and garlic cloves. Roast the veggies for 25-30 minutes, until golden brown and the beets are fork-tender.
- Meanwhile, bring a large pot of generously salted water to boil and cook the pasta according to package directions for 'al dente' pasta. Drain it BUT reserve ½ cup or so of the pasta water, and set it aside. Return the drained pasta to the pot.
- By now, your veggies should be ready, so add them to your blender with all the remaining sauce ingredients and process until smooth and creamy. If needed. add some of the reserved pasta water to thin out the sauce. Then pour the sauce into the pot with the pasta and stir until evenly coated.
- Serve with garnishes of your choice.
Equipments used:
Notes
- Leftovers will keep in the fridge for 3-4 days. I do not recommend putting pasta in the freezer as it alters its texture. However, if you're making extra sauce, the sauce can be frozen in an airtight container for up to 3 months.
- Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
- Reserve some pasta water when draining the cooked pasta to thin your sauce if needed.
- If you do not have a high-speed powerful blender, soak the cashews in hot water for 20 minutes first, then drain them and use as directed.
Nutrition Information
Show Details
Calories
367cal
(18%)
Carbohydrates
65g
(22%)
Protein
14g
(28%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
145mg
(6%)
Potassium
676mg
(19%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
34IU
(1%)
Vitamin C
8mg
(9%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367cal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 145mg | 6% |
| Potassium | 676mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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