Creamy Spaghetti with Beetroot Sauce

and Vegan Feta

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Instructions

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1 Boil spaghetti

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water. 

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2 Fry onions

Meanwhile, peel and finely chop the onion and garlic. Heat a large pan over a medium-low heat with a drizzle of oil. Sauté the onion and garlic with a pinch of salt for 5 min until soft. 

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3 Blend sauce

Roughly chop the beetroots. Wash the lemon and grate its zest. Add the fried onions and garlic (reserve the pan!), beetrootsnutritional yeast, crumbled vegetable stock cubevegan cashew cream cheeze and a squeeze of lemon juice to a blender or food processor. Blitz until smooth. This is your beetroot sauce

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4 Assemble

Return the pan to a low heat. Add the spaghetti and beetroot sauce to the pan. Add a splash of the reserved pasta water to loosen. Toss until the pasta is warmed through.

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5 Prep toppings

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Crumble the vegan feta. Chop the parsley leaves. 

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6 Serve

Divide the beetroot spaghetti among plates. Drizzle with olive oil. Top with the vegan feta, parsley, lemon zest, pine nuts and a gerneous grind of fresh black pepper

Tips for fussy eaters

Replace the pine nuts with walnuts.

Pro tip

Firmly roll the lemon on the work surface before squeezing it. This will help release more of its juices.

This vibrant vegan sauce is made from cooked beets and creates beautiful pink pasta!

Cooking Time: 35 min

Equipment Required: Food processor

Cals 866 · Prot 24 · Carbs 117 · Fat 32

Dairy-Free

Ingredients

Number of people

Pasta

Spaghetti 250 Grams
White onion 1 Piece
Garlic cloves 1 Piece
Cooked beetroot 200 Grams
Lemon 1 Piece
Nutritional yeast 4 Grams
Vegetable stock cube 1 Piece
Cashew cream cheeze 55 Grams

Toppings

Olive oil 1 Tbsp
Vegan feta 100 Grams
Pine nuts 20 Grams
Fresh parsley 15 Grams
Black pepper 0.5 Tsp

This vibrant vegan sauce is made from cooked beets and creates beautiful pink pasta!

Cooking Time: 35 min

Equipment Required: Food processor

Cals 866 · Prot 24 · Carbs 117 · Fat 32

Dairy-Free

Instructions

photo

1 Boil spaghetti

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water. 

photo

2 Fry onions

Meanwhile, peel and finely chop the onion and garlic. Heat a large pan over a medium-low heat with a drizzle of oil. Sauté the onion and garlic with a pinch of salt for 5 min until soft. 

photo

3 Blend sauce

Roughly chop the beetroots. Wash the lemon and grate its zest. Add the fried onions and garlic (reserve the pan!), beetrootsnutritional yeast, crumbled vegetable stock cubevegan cashew cream cheeze and a squeeze of lemon juice to a blender or food processor. Blitz until smooth. This is your beetroot sauce

photo

4 Assemble

Return the pan to a low heat. Add the spaghetti and beetroot sauce to the pan. Add a splash of the reserved pasta water to loosen. Toss until the pasta is warmed through.

photo

5 Prep toppings

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Crumble the vegan feta. Chop the parsley leaves. 

photo

6 Serve

Divide the beetroot spaghetti among plates. Drizzle with olive oil. Top with the vegan feta, parsley, lemon zest, pine nuts and a gerneous grind of fresh black pepper

Tips for fussy eaters

Replace the pine nuts with walnuts.

Pro tip

Firmly roll the lemon on the work surface before squeezing it. This will help release more of its juices.

Ingredients

Number of people

Pasta

Spaghetti 250 Grams
White onion 1 Piece
Garlic cloves 1 Piece
Cooked beetroot 200 Grams
Lemon 1 Piece
Nutritional yeast 4 Grams
Vegetable stock cube 1 Piece
Cashew cream cheeze 55 Grams

Toppings

Olive oil 1 Tbsp
Vegan feta 100 Grams
Pine nuts 20 Grams
Fresh parsley 15 Grams
Black pepper 0.5 Tsp
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