Roasted Beetroot pasta sauce

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.

prep time
cooking time
Recipe by Christie Connelly


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 Soy Milk*

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 soy, rice or oat milks may be substituted.


  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, soy milk 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.