You will love it!

This creamy beetroot pasta is almost too pretty to eat. The base of the pasta is beetroot, which turns the sauce into a bright pink color. The addition of potatoes and nutritional yeast keeps the beautiful-looking sauce nice and creamy.

Chef Tosca Tip

Don't fuss over the cuts of the vegetables being perfect. They are going to get blended up so a rough chop will be just fine.

Ingredients

For the sauce:

½ beetroot (small) - I used a huge one here but you get the picture lol
2 small potatoes
2 small red onions or shallots
1 tablespoon nutritional yeast
1 dash of lemon juice
Salt
Pepper

Optional: chili flakes to taste

Other:

220g Pasta of choice, I used Paccheri here
Fresh dill
Beet sprouts (or other sprouts of your choice)
Olive oil

Optional: chili flakes

Shopping list

Watch me !

method

Peel the beetroot, potatoes and onions then roughly slice them
Boil all vegetables in water for 15 minutes on medium/high heat
At the same time, cook your favourite pasta as indicated on the package
Drain the vegetables, keeping the cooking water. Blend all the ingredients for the sauce in a blender and add the water from the vegetables, little by little, until you have a smooth and creamy sauce
Mix the sauce with your pasta and serve with a drizzle of olive oil, some dill leaves, sprouts and chili flakes to taste