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Roasted Beet Pasta via veggiechick.com #vegan
Gluten Free, Main Dishes, Under 400 calories, Vegan Recipes

Roasted Beet Pasta

Roasted Beet Pasta- Roasted beets give this pasta a bright color with delightful bursts of flavor.

Roasted Beet Pasta via veggiechick.com #vegan

Last week I was on vacation. And this week- recouping from vacation. Don’t you just hate how work doesn’t stop while you’re away? I swear I came back to about 100 emails and a million things to do at my full time job, and because of that, I admit I’ve gotten a little behind on my blog (me = sad). Luckily, it’s already Wednesday and the weekend will be upon us soon. I have plans to spend the majority of my weekend cooking and shooting incredible new recipes!

So let’s get to a certain recipe I’ve been wanting to make for quite some time- Roasted Beet Pasta. I love how red beets give food a pinkish-red color; the photos just seems to pop off the page right into my mouth. I also love the fact that beets are so healthy, and the roasted flavor is just incredible.

This recipe isn’t difficult, but you will need some time to roast the beets. First, preheat your oven to 425 degrees. Then, cook the pasta according to the package directions. Rinse and set aside.

See my adorable new vintage blue colander below- isn’t it the cutest!?

Roasted Beet Pasta via veggiechick.com #vegan

Wash and scrub the beets and trim off the stems. Cover a large baking sheet with aluminum foil. Place the beets in a single layer and drizzle with olive oil. Toss to coat the beets with the oil.

Roasted Beet Pasta via veggiechick.com #vegan

Place another layer of foil over the beets and tightly wrap with foil.

Roasted Beet Pasta via veggiechick.com #vegan

Roast the beets in the oven at 425 degrees for 1 hour and 15 minutes or until tender (check after 1 hour). Remove from oven.

When the beets have cooled slightly, remove the skins with your hands. Be careful- these beets stain everything red, including your hands. Notice my poor cutting board…

When peeled, cut the beets into sections.

Roasted Beet Pasta via veggiechick.com #vegan

To a food processor, add the cooked beets, olive oil, garlic, pine nuts, lemon juice, tarragon, sea salt, and black pepper. Process until smooth.

Roasted Beet Pasta via veggiechick.com #vegan Roasted Beet Pasta via veggiechick.com #vegan

Finally, mix the red beet sauce with the pasta. Best served immediately. Enjoy!

Roasted Beet Pasta via veggiechick.com #vegan

Roasted Beet Pasta via veggiechick.com #vegan

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Roasted Beet Pesto Pasta

Roasted Beet Pasta via veggiechick.com #vegan

Roasted beets give this pasta a bright color with delightful bursts of flavor.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6
  • Category: Vegan, Gluten Free

Ingredients

  • 12 ounces penne pasta (gluten free, if desired)
  • 5 red beets, washed, scrubbed, and trimmed
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1/3 cup pine nuts
  • 1 tablespoon fresh lemon juice
  • 1/3 cup water
  • 1 cup fresh basil leaves
  • 1 teaspoon chopped fresh tarragon
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Cook 8 ounces of pasta according to package directions. Rinse and set aside.
  3. Wash and scrub the beets and trim off the stems. Cover a large baking sheet with aluminum foil. Place the beets in a single layer and drizzle with olive oil. Toss to coat the beets with the oil. Place another layer of foil over the beets and tightly wrap with foil. Roast in the oven at 425 degrees for 1 hour and 15 minutes or until tender (check after 1 hour). Remove from oven.
  4. When the beets have cooled slightly, remove the skins with your hands. Be careful- the beets stain everything red. Cut the beets into sections.
  5. To a food processor, add cooked beets, olive oil, garlic, pine nuts, lemon juice, water, basil, tarragon, sea salt, and black pepper. Process until smooth.
  6. Mix the red beet sauce with the pasta. This pasta will last in the fridge for a day or two, but it’s best served immediately.

nutrition_red beet pasta

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • This recipe is amazing! What would you suggest as a side?

    Reply
    • Hi Gina, so glad you love it! I would probably do a salad (the Kale-Quinoa salad on my site is really good!).

      Reply

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