Beetroot pasta with walnuts

Beetroot is hard to use in recipes as it has such a particular taste and colour, but this vegetarian beetroot pasta recipe makes the most out of both of these.  My children love this tasty and healthy meal and it is often served to chants of ‘pink pasta, pink pasta’.  This recipe is great for reducing vata.  If you are trying to reduce pitta, reduce the garlic.  Eat in moderation if you have high kapha or are trying to lose excess weight.

Kate

Beetroot and walnut pasta

Beetroot is hard to use in recipes as it has such a particular taste and colour, but this vegetarian beetroot pasta recipe makes the most out of both of these.  My children love this tasty and healthy meal and it is often served to chants of 'pink pasta, pink pasta'.  This recipe is great for reducing vata.  If you are trying to reduce pitta, reduce the garlic.  Eat in moderation if you have high kapha or are trying to lose excess weight.

Print Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main

Cuisine: Italian

Ingredients Method

Ingredients

  

• 450 g raw beetroot or pre-cooked, just skip the first step
• a few glugs of olive oil
• 400 g spelt or organic wholewheat pasta
• 2 garlic cloves peeled and minced
• 200 g feta cheese Can double this up if you like it tangy
• Toasted walnuts chopped (or non-toasted works too)
• Chopped fresh parsley or basil

Method

 

1. Peel the beetroots and cut into quarters. Steam for 20 minutes or until cooked. Alternatively, pressure cook for 8 minutes. Keep some of the cooking liquid in reserve when finished. You can also roast the beetroot at 180 deg C for about 45 minutes or until cooked.
2. Put the beetroots in a blender and blend until smooth. Add a little cooking water if needed. You can also choose just to chop up the beetroot into small pieces.
3. Cook the pasta in boiling water as per instructions.
4. Fry the garlic in a pan with a few glugs of olive oil for a couple of minutes over a medium heat. Add the beetroot and saute for a further few minutes to ensure it's hot.
5. Mix the beetroot sauce with the drained pasta and stir in half the feta block, crumbled.
6. Serve the pasta topped with toasted walnuts, the remaining crumbled feta and the fresh herbs.