This vibrant vegan sauce is made from cooked beets and creates beautiful pink pasta!
Cals 875 · Prot 28 · Carbs 119 · Fat 28
Vegan
35 min
This vibrant vegan sauce is made from cooked beets and creates beautiful pink pasta!
Cals 875 · Prot 28 · Carbs 119 · Fat 28
Vegan
Ingredients
Pasta
Spaghetti
10*
250 Grams
White onion
1 Piece
Garlic cloves
1 Piece
Cooked beetroot
200 Grams
Lemon
1 Piece
Nutritional yeast
4 Grams
Vegetable stock cube
15*
1 Piece
Cashew cream cheeze
2*
55 Grams
Toppings
Olive oil
1 Tbsp
Vegan feta
100 Grams
Pine nuts
2*
20 Grams
Fresh parsley
15 Grams
Black pepper
0.5 Tsp
Allergens
*10 Wheat, *15 Celery, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3660 / 875
Fats (g)
27.5
of which saturated (g)
16.3
Carbohydrates (g)
119
of which sugars (g)
19.3
Fibers (g)
14.8
Proteins (g)
27.5
Salt (g)
2.5
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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. Saute 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, nutritionalyeast, crumbled vegetablestockcube, vegancashewcreamcheeze and a squeeze of lemon juice to a blender or food processor. Blitz until smooth. This is your beetrootsauce.
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 beetrootspaghetti among plates. Drizzle with olive oil. Top with the veganfeta, parsley, lemon zest, pinenuts and a gerneous grind of freshblackpepper.