A vegan sauce to color up your winter meals!
I wanted to do something with beetroots since their season here in Switzerland is going to an end, and soon I will finally enjoy spring veggies.
Beetroot is a great and versatile winter vegetable. Everything is good about this purple beauty. It is low cal, healthy, has a lot of fibers, and has an incredibly beautiful color, to begin with.
I had it in a variety of versions but I never cooked it with pasta though.
This is delicious! Please try it and let me know if you did.
How to prepare this sauce: Boil one beetroot, (no peeling needed), blend it in a mixer with a spoon of almond butter. Add salt. Garnish your pasta. Enjoy.
Note: The sauce is vegan. In the version in the picture, I added some pecorino cheese on top and a sauce of ricotta & soymilk. (I mixed the two ingredients to make a liquid sauce). Skip this ingredients if you prefer.
Ruby Pasta Sauce (with Beetroot)
- 1 beetroot, washed, without the ends
- 1 tbsp almond butter
- Boil the beetroot (in a pressure pan) until very tender. (see notes)
- Blend it in a mixer with almond butter and salt until it's very smooth. If necessary, add one or two tbsp of water.
- Add to your favorite pasta