RED BEET PASTA
2-3
45 min
| Ingredients | Number |
|---|---|
| pasta (I used Mezzi Rigatoni, but any pasta will work) | 400 g |
| cooked beetroot | 500 g |
| red onions | 1 large or 2 small |
| garlic cloves | 3-4 |
| walnuts | 100 g |
| pasta water | 5 tbsp |
| salt & pepper | to taste |
| olive oil | to taste |
| Topping: | |
| dill | to taste |
| vegan feta | 100 g |
"Phunky Pink Pasta, Peepz!"
Sometimes it's so easy to get lost in a dish that not only tastes fantastic but is also a feast for the eyes. This pink beet pasta is exactly that kind of dish. The beetroot not only gives it this amazing color but also a subtle sweetness that perfectly complements the other ingredients.
The walnuts provide the necessary crunch and also bring healthy fats into play, keeping us full for longer. The fresh dill adds a light, spicy note that beautifully balances the sweetness of the beetroot. And the vegan feta – creamy and salty – gives the dish the perfect balance, rounding it off wonderfully.
What I particularly love about this dish is the combination of simplicity and flavor. It's a dish you can prepare with little effort, but with plenty of love and the knowledge that it's packed with healthy ingredients that are good for your body. It's the perfect mix of comfort and healthy eating, without compromising on taste.
Pro tip for those who menstruate: Especially during the luteal phase or menstruation, this dish is ideal. Beetroot provides iron, which is especially important during this time, and walnuts offer healthy fats and proteins that provide energy and help prevent cravings.
PERSONAL RECOMMENDATION
If the dish is still too sweet for your taste due to the beetroot, you can easily add more salt and olive oil until the flavor is perfectly balanced for you.
PREPARATION
- Preheat the oven: Preheat the oven to 180°C. Cut the beetroot and onions into quarters, place them with the garlic cloves in a baking dish, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, stirring occasionally.
- Cook the pasta: Cook the pasta al dente, reserve 5 tablespoons of pasta water, and set it aside. Drain the pasta, rinse it with cold water, and return it to the pot.
- Toast the walnuts: Chop the walnuts and toast them in a pan until lightly browned.
- Blend everything: Blend 2/3 of the walnuts, the beetroot, onions, garlic, pasta water, olive oil, salt, and pepper until a creamy mixture forms.
- Assemble the pasta: Mix the beetroot cream with the pasta and season with salt and pepper.
- Serve:
Plate the pasta, top with dill, vegan feta, the remaining walnuts, olive oil, and sumac. Done!