Vegan Pink Beet Root Chickpea Pasta

Beets are a nutrient-dense food to add to your routine if you are not doing so already. Consuming a diversity of fruits and vegetables throughout the week can help improve your health, in part by delivering a wide array of beneficial bacteria, pre, and probiotics to diversify your gut microbiome. The more diversity in the gut, the better!

Pasta sauce is a great way to blend together a variety of vegetables in order to get a diversity of nutrients in one meal. It is also a great and easy weeknight meal. In my home, we love to experiment with various veggie-loaded pasta sauces to put over our favorite lentil and chickpea noodles! A new favorite is hand-down this delicious and appealing BRIGHT pink beet pasta sauce. Not only is it so pleasing to look at, it also is bursting with flavor!

Customize this pasta sauce: (or gravy)

• Make this nut free by swapping the cashews for sunflower seeds

• Swap cashew for any nut you have around the house like pine nuts or walnuts!

• Add a variety of herbs of your choice

• If you are not dairy-free feel free to add some goat cheese, feta, or parmesan

Benefits of Beets

Read all about the health benefits of consuming Beets!

Vegan Pink Beetroot Pasta

Print

With ImageWithout Image

Yield: 6

Author: Courtney Capazzi

Prep time: 2 HourCook time: 15 MinTotal time: 2 H & 15 M

Ingredients

For the Sauce

• 1 Green Bell Pepper diced
• 1 Yellow Onion diced
• 1 cup cashews (soaked for at least 2 hours or overnight) (or Sunflower seeds for nut-free)
• 2-3 cloves garlic
• 1 cup raw or roasted beets
• 1 cup spinach
• 4 tbsp nutritional yeast
• 1/4 cup cashew or almond milk (or flax milk for nut free)
• A Handful of Fresh basil (optional)
• A Handful of fresh parsley (optional)
• 3 Tbsp Olive Oil
• Salt and pepper to taste

For the Pasta

• 1 Box Chickpea or Lentil Pasta
• 1 Tbsp Olive oil

Instructions

1. Start by soaking your cashews. You can express soak them for 2 hours in a bowl of boiled water OR let them soak in room temperature water overnight.
2. In a pan with olive oil, sautee your diced onion and pepper until translucent and soft (about 8-12 minutes) on medium-low heat. When your pepper and onion are almost done sauteeing add your garlic cloves to the pan, to get it slightly cooked.
3. Boil a pot of water with a pinch of salt, add pasta, and cook until Al dente. Drain and return to pot, adding 1 tbsp olive oil to stop it from sticking.
4. Drain your soaked cashews and place all of your ingredients for the sauce in a blender or food processor. Blend until smooth and creamy.
5. Pour sauce over pasta and garnish with your desired toppings such as sprouts, extra roasted cashews, goat cheese, or fresh herbs.

Nutrition Facts

Calories

524

Fat

20 g

Sat. Fat

3 g

Carbs

70 g

Fiber

6 g

Net carbs

64 g

Sugar

6 g

Protein

17 g

Sodium

77 mg

Cholesterol

0 mg

@courtneycapazzi ♬ Fake ID X Walking On A Dream Carter Walsh Remix - CarterWalsh

Check out a video of my easy Beet pasta sauce

more recipes