Beetroot Pasta

This beautiful Beetroot Pasta is not only vibrant in colour but flavour too. The sweet and earthy beetroot goes perfectly with the tangy lemon juice and punchy garlic. The creaminess comes from silken tofu which takes on the flavour of the ingredients and adds some sneaky protein. For extra flavour you can top it with fiery rocket, crispy toasted walnuts, and some little dollops of dairy-free cream cheese or feta. And what's more to love, the sauce can be made in a blender in the time it takes to cook the pasta.

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Vegetarian, Dairy-free, Plant-based
Serves 4 | 25 minutes

Ingredients:
220 grams baby beetroot (from a jar)
300 gram package silken tofu, drained
1-2 garlic cloves, peeled
50ml olive oil
Juice of 1/2 a lemon (about 3 tablespoons if using from a bottle)
Salt and black pepper
Pinch of dried sage
400 grams pasta of choice

Toppings (optional):
100 grams walnuts, roughly chopped and lightly toasted
A few handfuls of rocket
Crumbled dairy-free feta or blobs of dairy-free cream cheese

Method:
1) Start by putting your pasta on to boil according to package instructions.
2) Meanwhile, you can make your sauce by adding the beetroot, silken tofu, garlic, olive oil, lemon juice, some salt and black pepper and dried sage to a blender.
3) Blend until it's smooth and creamy.
4) Taste test and adjust seasoning to preference.
5) Drain your pasta once done, pour over your sauce and mix well until it's well coating the pasta.
6) Serve up, and top with the optional toasted walnuts, some rocket leaves, and some dairy-free feta or cream cheese.

Best eaten the same day, but it can be stored in the fridge for 1-2 days. However, please note the sauce does thicken up in the fridge due to the silken tofu so will be less saucy after a few hours or the next day. Still just as delicious though!

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As always, if you decide to try the recipe out, feel free to share a photo with me on Instagram @lily_inthekitchen. I’d love to see your recreation.

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