adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beetroot bucatini
Beetroot bucatini
0 Likes
Total Time:
50 minutes
Experience the magic of ruby red beetroot turning pasta vibrant in a creamy, luscious dish. Versatile sauce elevates salads, pizza, and more. A standout favorite from my book!
Ingredients:
  • 380 g bucatini spaghetti or linguine
  • 40 g feta crumbled, to serve
  • 1 large beetroot including the stems and leaves
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves finely chopped or crushed
  • 1 tbsp chopped parsley stems
  • 1 tbsp chopped fresh basil stems plus basil leaves to garnish
  • 4 tbsp nutritional yeast
  • ½ lemon juice of
  • 1 tsp salt
  • ½ tsp black pepper
  • 70 ml oat milk
  • 1 garlic clove grated or thinly sliced
  • 50 g breadcrumbs home-made from a stale loaf, or shop-bought
Instructions:
  • To prepare the beetroot sauce: boil the whole beetroot until tender, then drain and let cool before cutting into quarters. In a non-stick pan, sauté onion, garlic, parsley, and basil stems until fragrant. Blend the cooked beetroot with the onion mixture, nutritional yeast, lemon juice, salt, pepper, and milk until smooth. Adjust consistency with extra milk if needed. Cook the pasta until al dente, reserving some cooking water. In a separate pan, make crispy garlic breadcrumbs. Combine the cooked pasta with the beetroot sauce over low heat, adding reserved pasta water if needed. Serve pasta topped with torn basil leaves, crumbled feta, and crispy garlic breadcrumbs.

Similar Recipes