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Beetroot and walnut pasta

Beetroot is hard to use in recipes as it has such a particular taste and colour, but this 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.
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Main
Cuisine Italian
Servings 4 servings


  • 450 g raw beetroot or pre-cooked, just skip the first step
  • a few glugs of olive oil
  • 400 g spelt or wheat-free pasta shapes
  • 2 garlic cloves peeled and minced
  • juice of 1/2 lemon
  • 150 ml single cream or sour cream
  • Toasted walnuts chopped
  • Chopped fresh parsley or basil


  • Preheat the oven to 190C/gas 5. Rub raw beetroots with olive oil and wrap them in one piece of foil. Roast the beetroot until fork tender. The cooking time will vary according to the size of the beetroot, but will probably be around 1 h- 1h1/2 when cooked. Leave to cool.
  • Cook the pasta in boiling water as per instructions.
  • Peel the skin, remaining stems or hard bits off the beetroots and cut into bite-sized chunks.
  • 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.
  • Stir in the lemon juice and mix well. Lower the heat and gradually add the cream, cooking for 2-3 minutes until just hot.
  • Spoon the creamy beetroot mixture over the drained pasta and toasted walnuts and fresh herbs.