Ruby Pasta (with beetroot sauce)

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.

Print Recipe

Ruby Pasta Sauce (with Beetroot)

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course

Keyword: beetroot, sauce

Servings: 2 people5

Equipment

• Mixer

Ingredients

• 1 beetroot, washed, without the ends
• 1 tbsp almond butter
• salt

Instructions

• 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

Notes

In a pressure pan, you will need about 20 minutes. With the normal boiling method it will take about 45. 

Add 1 TBSP vinegar to the water to enhance the flavor.