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–+ servings

Pasta with roasted beets and asparagus

Transform usual spaghetti with a decadent red velvet puree made with perfectly roasted beets.
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Prep Time 5 mins
Cook Time 1 hr 30 mins
Course Entree, Main Course
Cuisine European
Servings 4

Equipment

  • Baking Tray
  • food processor

Ingredients
  

  • 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

Instructions
 

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.
    Roasted root vegetables in parchment paper

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.
    Beet puree
  • 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

  • In the oven or on a grill pan, spray some oil and roast the asparagus for 5 minutes with a dash of salt and garlic powder. Set aside. They should be firm and still crisp.

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.
Keyword eggless pasta
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