Pasta dishes are my absolute favourite I literally could eat pasta every day. This is really creamy, indulgent and super healthy so it’s a win win in health and flavour. Thanks to lovely Rachel at St Georges Hospital in London, who donated a stack of beetroot to me, very warm and generous of her, its going to good use.
INGREDIENTS (serve 4)
1 Tbsp coconut oil
1 lb Fresh boiled peeled beetroot (raw)
3 Garlic cloves finely grated
1 Tbsp nutritional yeast
1 White onion sliced
1Tsp dried thyme
2 Tbsp dairy free basil pesto
700ml vegetable stock
30g per person grated strong soya (Tesco)
50 ml Alpro coconut cream
600g wholewheat tagliatelle
Place the beetroot into a pan cover with water and cook for approximately 45 mins until soft. Once cooked set aside to cool.
Heat the coconut oil with a splash of water and gently fry the onions until soft. Add the garlic and thyme and cook for a further two minutes.
Peel the beetroot. Place the peeled beetroot along with the onion, garlic and thyme in a blender and blitz until smooth
Peeled cooked beetroot
Return the beetroot sauce to the pan and add in the vegetable stock. Heat until simmering and the stock and beetroot sauce have combined.
Add the pesto and nutritional yeast and coconut cream and continue to stir until you have a rich creamy sauce.
Cook the tagliatelle to packet instructions. Place your cooked pasta into the pan of beetroot sauce and coat the pasta until fully covered. Serve in a bowl topped with grated strong soya enjoy.
Beetroot sauce fully combined