Beetroot Pesto Pasta
Whip up this vibrant Beetroot Pesto Pasta with just eight ingredients, including walnuts, beets, pasta, and fresh herbs. Ready in 30 minutes, it's perfect for a delicious dinner.
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This vibrant red spaghetti pesto recipe is a great way to add more beetroots to your diet. It's a quick, easy, family-favorite weeknight dinner recipe.
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.
You may also enjoy this Vegetarian Pesto Pasta Recipe, Creamy Mushroom Spinach and Sun-dried Tomato Pasta and Vegan Creamy Pasta Tahini.
Why This Recipe Works
- This beetroot pesto pasta is bright, flavorful and delicious.
- It is the perfect weeknight dinner as it is ready in 30 minutes.
- You can adjust the seasoning to suit your taste.
- You can store leftovers.
Beetroot Pesto Pasta Ingredients
- Beetroot: Use pre-cooked beetroot for this recipe.
- Garlic: Select fresh garlic for the fresh flavor. You can swap this with garlic powder instead.
- Spaghetti: You can use any other pasta of your choice.
- Pasta water: After cooking the pasta, reserve some of the pasta water for later.
- Walnuts: This will add an extra crunch and texture to the pesto.
- Lemon: Use fresh lemon juice to add flavor.
- Salt to taste
- Pepper to taste
- Parsley to garnish
- Olive oil
Tips and Substitutions
- Pasta: 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 or rigatoni.
- Nuts: 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!
- Oil: For a milder flavor, you can use avocado oil. Or you can use another type of nut, such as almonds, cashews, or pine nuts, for a slightly different texture.
Recipe FAQs
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.
Place leftovers in an airtight container and refrigerate for up to four days. Reheat in the microwave.
More Delicious Pasta Recipes
Beetroot Pesto Pasta
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.
