Creamy Spaghetti with Beetroot Sauce
and Vegan Feta
Instructions
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.
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.
3 Blend sauce
Roughly chop the beetroots. Wash the lemon and grate its zest. Add the fried onions and garlic (reserve the pan!), beetroots, nutritional yeast, crumbled vegetable stock cube, vegan cashew cream cheeze and a squeeze of lemon juice to a blender or food processor. Blitz until smooth. This is your beetroot sauce.
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.
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.
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
Pasta
Toppings
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
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.
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.
3 Blend sauce
Roughly chop the beetroots. Wash the lemon and grate its zest. Add the fried onions and garlic (reserve the pan!), beetroots, nutritional yeast, crumbled vegetable stock cube, vegan cashew cream cheeze and a squeeze of lemon juice to a blender or food processor. Blitz until smooth. This is your beetroot sauce.
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.
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.
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
Pasta
Toppings
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