I do not know why, but one of the very first recipes on my blog was a beetroot pasta that somehow got “lost”. I am still not sure which ether it succumbed to. But, it is beetroot season. Beets are super delicious and highly nutritious! So, I am bringing back this recipe with some new, mouth-watering pictures. Rich, earthy, and slightly sweet – you will love this Creamy Blender Beetroot Pasta.
What You Will Find in This Post
Here’s what you can expect from this post:
- Optional add-ins for this delicious Creamy Blender Beetroot Pasta
- Why beets are super good for us
- Easy swaps and questions
- Other delicious beetroot recipes
Optional Add-Ins for this Delicious Creamy Blender Beetroot Pasta
Feta cheese or a squeeze of lemon bring out the earthiness of the beets even further, and provide a unique flavor profile. Parsley is also a great addition and adds a gorgeous pop of color. If you would like to add even further nutritional value to this dish, sauté some spinach, broccoli, or some additional roasted veggies and mix them under the pasta. It will only add further deliciousness!
Why Beets are Super Good For Us!
Beets are super delicious and highly nutrtious. They contain a good amount of fiber, as well as folate, manganese, copper, potassium, magnesium, and iron. Manganese is an excellent source for bone formation, nutrient metabolism, and optimized brain function. Beets have long been studied and are known for their blood pressure lowering properties. This appears mainly due to nitrate, which you find in abundance in beets. Nitrate is converted into nitric oxide in the body, which dilates blood vessels and causes our blood pressure levels to drop. Lowered blood pressure levels are excellent for your overall heart health. Last but not least, beets are highly anti-inflammatory, which is again beneficial for your heart rate.
Easy Swaps and Questions
Can I also cook or steam my beets rather than roast them? You can, just keep in mind that they may contain a bit more water than through the roasting process. Simply cut them small and either place them in cooking water or a collander and steam them over cooking water until they can be pierced with a knife.
Can I used pre-cooked beetroot from the store? Of course you can. Usually they are kept in some form of brine in order to make them last longer and may be on the slightly more sour side. Do a taste test and check whether you need to add a touch of sweetener.
Can I swap the almond butter for another butter? Yes! I think cashew butter or hazelnut butter could work beautifully in this recipe as well. For a nut-free version, sunflower seed butter should also work well.
Other Delicious Beetroot and Comforting Recipes on the Blog
There are so many delicious beetroot recipes on the blog! Be sure to check out the following:
- Creamy Beetroot Hummus
- Creamy Lemon Pasta with Roasted Brussels Sprouts
- Beetroot Salad with Pickled Onions and Feta Cheese
- Vegan Mac and Peas Casserole
- Beetroot Carpaccio with Burrata
And there you have it for this week! I hope you enjoy this delicious, creamy, earthy, and dreamy recipe as much as we do over here!! As always, do let me know how you get on with the recipe in the comments below! I love hearing from you! Happy cooking and enjoy!
Creamy Blender Beetroot Pasta
4
servings15
minutes15
minutes1
hourRich, earthy, and slightly sweet this Creamy Blender Beetroot Pasta is comforting and nourishing at the same time! Dig in and enjoy!
Ingredients
- For the Blender Beetroot Pasta Sauce
2 large beets (ca.350 gr. each), roasted
1 bulb garlic, roasted
2 tbsp almond butter
1/2 cup (125 ml.) non-dairy milk
2 tsp turmeric
Salt and pepper to taste
- For the Creamy Blender Beetroot Pasta
4 servings gluten-free pasta
1 white onion
1 tsp olive oil
- For serving
Parsley (optional)
Feta cheese (vegan, if preferred; optional)
How to
- For the Blender Beetroot Pasta Sauce
- Preheat your oven to 200 degrees Celsius (400 Fahrenheit) on a fan setting. Wash the beets and wrap tightly into tin foil. Cut off the head of the bulb of garlic and also wrap in tinfoil. Add everything to an oven-proof baking dish and bake for 1 hour or until a toothpick easily pierces through the beets
- Once the beets and the garlic are done, let it slightly cool and then continue with making the sauce. Note: I strongly recommend wearing gloves for the next steps of the process! Cut the beets in half and peel off the outer layer. If you run them under cold water, it usually comes off pretty quickly. Add one beet to the blender. Press the garlic out of the bulb (it should be soft and brownish), and add along with the almond butter, non-dairy milk, turmeric, and salt and pepper to taste. Blend on high until smooth and creamy
- For the Creamy Blender Beetroot Pasta
- Bring a large pot of water with a bit of salt to a boil. Cook the (gluten-free) pasta according to package instructions. I used brown rice pasta
- Peel and finely chop the onion. In a frying pan, over medium heat, fry the onion with a pinch of salt until nicely caramelized, about 10 minutes. Be sure to stir every so often
- Cut the second beet into bite-sized pieces
- For serving
- Combine the pasta with the onions and the creamy blender beetroot pasta sauce. Mix everything through. Serve with chopped parsley and feta cheese, or some additional roasted veggies on the side. Enjoy!
