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Pasta with vegan beetroot sauce

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Ingredients for 4 servings:

  • 300 g beetroot, fresh tubers
  • 1 stalk(s) leek
  • 2 onions, red
  • 500 ml vegetable broth, vegan
  • 1 pinch(s) of sugar
  • salt and pepper
  • 3 cloves garlic
  • Herbs, mixed
  • 500 g pasta, e.g. E.g. spaghetti, vegan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick to prepare, healthy and spicy

Wash, peel, and dice the beetroot bulbs. Wash, peel, and slice the leek into thin rings. Peel and dice the onion. Peel and dice the garlic. Heat a little olive oil in a pan and sauté the onions until translucent. Add the leek, beetroot, and garlic and sauté. Pour in the stock and sauté for about 10-15 minutes until soft. Season with herbs, sugar, salt, and pepper, and puree. Cook the pasta according to the package instructions. Arrange on a plate and serve with the beetroot sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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