Plant-Based Beetroot Pasta

recipe by Naomi Sherman

CATEGORY: Main Courses

Nutrition Facts

DIETARY REQUIREMENTS:

CALORIES

kcal

protein

g

carbs

g

fat

g

serves

serves

Introduction

Not just good for you by being high in protein and low in fat, this dish also provides antioxidants from the beetroot in the form of betalins, which reduce inflammation and may help to protect against cancer.

The pepperberry is optional, but highly recommended.

The best part? This plant-based beetroot pasta sauce comes together faster than the time it takes to cook your pasta.

Tags: beetroot,Dairy Free,pasta,Plant Based,Vegan

The recipe

Ingredients

250 grams beetroot, roasted.

300 grams silken tofu

1 lemon, juice and zest

2 tsp ground pepperberry

2-4 Tbsp balsamic reduction (you can replace all of some with balsamic vinegar)

Salt to taste

Directions

Step 1

Put all ingredients into a blender and blitz until smooth.

Step 2

Taste and adjust salt, pepperberry and balsamic as required.

Step 3

Cook pasta and drain.

Step 4

Add beetroot sauce and toss until well coated.

Step 5

Serve with fresh herbs and plant-based feta.

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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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