Recipes
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Roasted Beetroot pasta sauce

Roasted Beetroot pasta sauce

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This pasta is a shocking pink/purple colour and all the better for it! The sauce is completely vegan, dairy-free, egg-free and nut-free although it is garnished with cheese and nuts – these are optional. If you would like to keep it vegan and nut free, try a garnish of toasted poppy seeds and pepitas instead.

Ingredients
  • 600g fresh beetroot (about 4 medium), scrubbed, trimmed and cut into small dice
  • (no need to peel)
  • 4 tablespoons olive oil
  • 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 2 tablespoons red wine vinegar
  • 160ml (2/3 cup) vegetable stock
  • 80ml (1/3 cup) Vitasoy Original soymilk*
  • 1 teaspoon sugar
  • hot cooked pasta, to serve
  • walnuts, watercress leaves and feta cheese (optional, leave cheese out to make dish vegan), to garnish

* Any of the Vitasoy range of unflavoured soymilks, ricemilks or oatmilks may be substituted.

Instructions
  1. Heat the oven to 200C. Put the diced beetroot onto a roasting tray and drizzle with 1 tablespoon of the olive oil. Add the thyme sprigs and garlic cloves and season with salt and pepper. Bake for 30-40 minutes until very tender. Discard the thyme sprigs.
  2. Place the beetroot into the bowl of a food processor or powerful blender. Push the garlic out of the skins and put that into the food processor too. Add the vinegar and remaining 3 tablespoons of olive oil and process until a smooth paste forms. Add a splash or two of water if your device is having problems making it into a paste.
  3. Place the beetroot paste into a medium saucepan and add the stock, soymilk and sugar. Bring to a simmer then taste and adjust the seasoning as needed.
  4. Toss through hot pasta and garnish with walnuts, watercress leaves and feta.
Nutritional Analysis – Amount per Serve
Energy 875kJ
Protein 3.6g
Total Fat 14.4g
Saturated Fat 1.9g
Carbohydrate 18.9g
Sugar 2.2g
Sodium 199mg
Calcium 40mg