This creamy beetroot pasta dish has a gorgeous pink glow and is topped with mushroom and spinach.
This creamy beetroot pasta dish has a gorgeous pink glow and is topped with mushroom and spinach. Vegan and gluten-free this is the perfect recipe for a romantic dinner.
To make the sauce extra-creamy without the need for dairy, I have used cauliflower and mixed in some beetroot for a natural pink glow. So good.
How to make this beetroot pasta
First you will need to make the sauce by cooking the cauliflower florets in salted water. Once done, the cooked florets are whizzed in a blender to a smooth creamy texture with sauteed onion and garlic, beetroot, lemon juice, dried Italian herbs, dairy-free milk and capers.
In the meantime, the mushrooms and spinach are sauteed in olive oil, while the spaghetti are cooked in a separate saucepan.
Once everything is ready, the cooked pasta and the beetroot sauce are mixed in together and shared evenly between 2 plates. You can then add the mushrooms and spinach mixture on top. I like to finish off with a squeeze of lemon juice, capers or caperberries, Kalamata olives and walnuts on top.
Here are more pasta recipes you may like to try:
- SPAGHETTI SQUASH BOLOGNESE [VEGAN] [GLUTEN FREE]
- VEGAN PASTA PRIMAVERA WITH WATERCRESS & ALMOND PESTO
- GARLIC & TOMATO PASTA [VEGAN]
- SLOW-COOKER VEGETARIAN LASAGNA
I hope you enjoy this beetroot pasta recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Disclaimer: the equipment list above includes affiliate links to products I use and like.
FOR THE SAUCE:
- 225 g cauliflower floret
- 2 Tbsp olive oil
- 1/2 small onion
- 2 garlic cloves
- 100 g cooked beetroot
- 1 Tbsp lemon juice
- ½ tsp dried Italian herbs
- 100 ml dairy-free milk
- 2 Tbsp capucine capers
- salt & pepper
- olive oil
- ½ onion
- 1 garlic clove
- 150 g mushrooms
- 100 g spinach leaves
- few capers or caperberries
- lemon juice
- handful of Kalamata olives
- handful of walnuts
FOR THE PASTA:
- 160 g dry spaghetti
- Heat some salted water in a large saucepan. When boiling, add cauliflower florets and cook for 10 mins until soft and tender. Drain and set aside to cool.
- While the cauliflower florets are cooking, heat some olive oil in a frying pan. Add half of a finely chopped onion. Fry gently until soft. Add 2 crushed garlic cloves and cook for a few more minutes, taking care not to let the garlic go brown. Set aside in a bowl.
- Heat some more olive oil in the same frying pan. Add the other half of the onion. Fry gently until soft. Add 1 crushed garlic clove and the finely chopped mushrooms. Fry under medium heat until the mushrooms are soft. Add finely chopped spinach leaves to the pan and cook until wilted. Set aside when done.
- In the meantime cook the pasta according to packet instructions in a separate saucepan.
- When the cauliflower has cooled down, place the florets in a blender with the reserved onion and garlic, beetroot, lemon juice, dried Italian herbs, dairy-free milk and capers. Blend to a smooth creamy texture. Season to taste with salt and pepper.
- Mix cooked pasta and the cauliflower sauce. Share evenly between 2 plates.
- Serve straight away, topped with the mushrooms and spinach mixture. Add a squeeze of lemon juice, capers or caperberries, Kalamata olives and walnuts on top.
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