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Linguine al pesto di barbabietola

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This is a recipe that we learnt as a vegeterian recipe (with cheese in it), and made vegan using cashews and nutritional yeast. It's incredibly delicious, especially because I am not a beetroot fan, but this one is just amazing. It is also quite oily, so don't eat it too often! 😉

Ingredients (2-3 people)#

  • Pasta (I recommend Linguine): 180-200 gr
  • Pre-cooked beetroot (boil them beforehard, and let them cool down if possible): 200 gr once cooked
  • Pine nuts: 25 gr
  • Extra-vergin olive oil: 65 gr
  • Cashew: 25 gr
  • Nutritional yeast: 10-12 gr
  • Oat flakes (I use the ones for porridge): 10 gr
  • Lemon juice: half a lemon, or slightly less - add as last, and taste
  • Salt to taste

Method#

  1. Boil the beetroots before hand - I usually do it a radondom evening, and then I keep them in the fridge for when I want to make this pesto
  2. Put the water to boil and prepare 200 gr of a paste of your choice (best with Linguine) to put in the water when it boils
  3. Put all ingredients in a blender, except for the lemon juice and salt
  4. Blend everything together and once it's a smooth sauce, add a bit of lemon juice and salt and taste to the level you like

In the meantime, you keep an eye on the boiling water and the pasta, and when the pasta is ready, put the pesto inside and enjoy!

Tips#

You can eat it with any kind of dry pasta (not fresh pasta though), also wholegrain. We love normal Linguine or whole Radiatori pasta.
It goes very well with red wine.