Pasta with roasted beets and asparagus
Transform usual spaghetti with a decadent red velvet puree made with perfectly roasted beets.
Prep Time 5 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Entree, Main Course
Cuisine European
Baking Tray
food processor
- 12 ounces spaghetti (regular or gluten-free)
Beet sauce
- 1-2 medium red beet cut in chunks
- 1 carrot diced
- 1/3 cup olive oil
- 1 tsp sea salt
- 3 cloves of garlic
- 1 tsp paprika (sweet or smoked)
- 2 tbsp capers + 1 tbsp caper brine
- 2 tbsp tomato paste or sundried tomatoes in olive oil.
- 1 tbsp hemp seeds (optional)
- 1 tbsp chili flakes or dash of chili powder.
Toppings
- 1 bunch of asparagus
- 1 cup minced green onions
- vegan cheese or sour cream
Roast vegetables
Cut the beets, carrots, and garlic cloves into chunks and place them in a large bowl. Add the spices and stir.
Drizzle the olive oil and stir again.
Cut a sheet of parchment paper large enough to place the root vegetables and garlic in the middle and cover them.
Cover and close with foil and bake at 425 F for one hour.
Prepare the pasta
Cook the pasta in a large pot of boiling for 10-12 minutes until al dente. Do not overcook.
Keep 1 cup of the pasta water. Drain the pasta and cool it down under cold water to stop the cooking. Set aside while the beets are roasting.
Prepare the root puree
Place the roasted beets, carrots, garlic cloves, salt, tomato paste or sundried tomatoes into a food processor.
Add 1/4 cup of the pasta water and pulse until obtaining a puree. Add more water for a thinner sauce.
Taste and season.
Roast the asparagus spears
Assemble
Place some of the beet puree in a frying pan on medium heat. Add some pasta and stir.
Add the capers and caper brine, taste, and season again if needed.
Serve the beet pasta, top with some of the vegan cheese or sour cream, and place spears of asparagus on the side.
Sprinkle some of the chopped green onions. Serve immediately.