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Vegane Rote Bete Pasta

Vegan beetroot pasta

Beet is a true wonder tuber that not only looks magical, but also tastes just as good. It also provides you with important vitamins and minerals that you need before or after your meal. juice cleanse your diet. 

Ingredients (4 portions):

500g beet

2 shallots

1 garlic clove

4 tbsp olive oil

2 bay leaves

1 sprig thyme

1 teaspoon chili

2 tsp salt

200ml vegan cream

4 tbsp vegan parmesan

Toppings:

Vegan parmesan

1 handful of pine nuts

Fresh basil

Preparation:

  1. Finely grate the beet, finely slice the onions and finely chop the garlic.
  2. Pour the olive oil into a hot pan and fry the onions for 2 minutes over a medium heat, stirring.
  3. Then add the beet, garlic, bay leaves, thyme and chilli flakes, sauté briefly and deglaze with the vegan cream, season with salt and pepper and simmer for a further 20 minutes!
  4. Cook the pasta in plenty of water until al dente. At the end of the cooking time, skim off approx. 2 to 3 ladles of the cooking water, add to the pasta sauce and bring to the boil briefly.
  5. Add the pasta to the sauce and leave to stand for 1 minute.
  6. To finish, garnish with fresh basil, fried pine nuts and some vegan Parmesan!
  7. Enjoy your meal!

Nutritional values (per portion):

552 kcal

104g carbohydrates

18g protein

6g fat 

Recipe video:

 

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