A delicious beetroot pesto spaghetti recipe filled with nutrients! This homemade beetroot pesto includes walnuts, beets, pasta, and fresh herbs.
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This vibrant red spaghetti pesto recipe is a great way to add more beetroots to your diet. This is a quick, easy family-favorite weeknight dinner recipe that I think you'll be making all year long.
This beetroot spaghetti recipe is also a simple vegan meal. It's dairy-free and can be made gluten-free too. All you need is a food processor and a few simple ingredients. Beetroot pasta is a great colorful meal option for kids. Their curiosity about the color makes them excited and intrigued. As a result, it's a really great way to make eating vegetables fun.
You may also enjoy this Vegetarian Pesto Pasta Recipe, Creamy Mushroom Spinach and Sun-dried Tomato Pasta and Vegan Creamy Pasta Tahini.
Ingredient Substitutions and Swaps
You can change up this recipe to make it your own. For example, use your favorite pasta shape. My favorites to pair with creamy pesto sauce include:
- Penne
- Tagliatelle
- Linguine
- Farfell
- Rigatoni
To make this recipe nut-free, you can omit the walnuts. This will also make a smoother pesto with no crunch. In addition, don't be afraid to play around with some of the ingredients and create a pesto to suit your taste buds!
For example, you can use avocado oil for a more mild flavor. Or another type of nut, such as almonds, cashews or pine nuts for a slightly different texture.
How to Make Beetroot Pesto Spaghetti
This is a simple weeknight meal with just two steps. first, you'll cook your favorite pasta (I often use spaghetti) in heavily salted, boiling water until it's al dente.
While the pasta cooks, whip up your beetroot pesto sauce in a food processor. Simply add all of the ingredients and blend until you have a smooth, creamy consistency, streaming in the oil with the motor running.
Finally, mix the pasta and pesto together in a large serving bowl, garnish with fresh parsley and dig in! You serve this tasty pasta with Gluten-Free Focaccia Bread.
Can I Make Beetroot Pesto Spaghetti Ahead of Time?
Yes. While the pesto sauce will be most vibrant right after cooking, you can make this recipe as a vegan meal prep option.
Store the pasta with pesto sauce in the fridge for 2-3 days. The beetroot pesto can also be refrigerated separately (in a tightly sealed jar) for 2-3 days.
More Delicious Pasta Recipes
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Beetroot Pesto Spaghetti
Equipment
- Food processor
Ingredients
- 2 pre-cooked beetroot
- 1 garlic clove
- 250 g of spaghetti
- ¼-1/2 cup of reserved spaghetti water
- ½ a handful of walnuts
- 1-2 teaspoon of lemon juice
- Salt to taste
- Pepper to taste
- Parsley to garnish
- 1-2 tablespoon of olive oil
Instructions
- Add spaghetti to a saucepan of boiling water and add a pinch of salt. Leave to cook for 10-15 minutes on a low/medium heat and reserve ¼-1/2 cup of the spaghetti water.
- Meanwhile, add beetroot, garlic, walnuts, lemon juice, salt, pepper, ¼ cup of spaghetti water to a food processor and blitz for a few minutes. Gradually add olive oil until the mixture becomes smooth.
- Add the spaghetti to a large bowl. Add the beetroot pesto to the bowl, mix well and adjust seasoning if necessary. Garnish with parsley.
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