A creamy, vibrant pink pasta made with roasted beetroot, silken tofu, parmesan and garlic-infused olive oil. Tossed through spaghetti and topped with crispy paprika chickpeas, extra parmesan and cracked pepper for the perfect combination of creamy, crispy and savoury.
Packed with plant-based protein and fibre, this colourful pasta is an easy and delicious way to add more plants to your plate — proving nutritious food can be seriously delicious!
Pink Beet Spaghetti Recipe
PREP TIME: 15 MIN | COOKING TIME: 60 MIN | SERVES: 6
ALLERGENS: CONTAINS WHEAT (GLUTEN), MILK, SOY
If you want to make the recipe gluten-free, simply swap the spaghetti for a gluten-free pasta.
*As always, check the labels of any packaged ingredients if using them, particularly if preparing food for someone with a severe allergy.
Ingredients
3 large beetroot, roasted
600 g silken tofu
100g parmesan
3 tbsp extra virgin olive oil
2 garlic cloves, minced
Salt & black pepper, to taste
Splash of pasta water, as needed
500 g dry spaghetti*
Crispy chickpeas
1 × 400 g tinned chickpeas, drained and rinsed
1 garlic clove, minced
1–2 tbsp virgin olive oil
1–2 tsp paprika
Directions
Roast the beetroot & garlic: Preheat oven to 200°C. Wrap whole beetroot in foil or place in a covered baking dish and roast until tender when pierced with a knife, approximately 45–60 minutes depending on size. Allow to cool slightly then roughly chop.
Make the crispy chickpeas: Pat the drained chickpeas dry with a clean tea towel. Toss with olive oil, garlic, paprika and black pepper. Spread over a lined baking tray and roast at 200°C for approximately 25–35 minutes, tossing halfway, until golden and crispy.
Cook the pasta: Cook spaghetti according to packet instructions. Before draining, reserve approximately 1 cup of pasta water.
Blend the sauce: Add roasted beetroot, silken tofu, 80g parmesan, olive oil, and black pepper to a blender or food processor. Blend until smooth and creamy. Add a splash of pasta water until you reach your desired consistency.
Bring it together: Return the cooked spaghetti to the pot and toss through the beetroot sauce. Add a little more pasta water if needed to loosen the sauce.
Serve: Divide between bowls and top with crispy roasted chickpeas, the remaining parmesan, finely grated and plenty of cracked black pepper.
Why I love it:
Fibre: Beetroot and chickpeas provide fibre to support digestive health and a healthy gut microbiome.
Protein: Silken tofu and chickpeas add plant-based protein to help make this pasta more satisfying.
Beetroot: Beetroot provides folate and naturally occurring nitrates, which the body can convert to nitric oxide and which are involved in blood vessel function.
A little extra goodness: Parmesan provides calcium and protein and olive oil provides heart-friendly unsaturated fats.
Made with love, as always - Eatwise