Beetroot Pasta with Walnuts
Vibrant colour and nutty flavour.
- 25 min
- 760 kcal / serving
- easy
- vegetarian
- Protein
- 26.4 g
- Fat
- 36.9 g
- Carbs
- 79.8 g
Contains: gluten, tree nuts, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g pasta
- 1 cooked beetroot
- 50 g walnuts
- 50 g Parmesan
- 1 clove of garlic
- 2 tbsp olive oil
- Salt
- Pepper
Method
- Cook pasta al dente in plenty of salted water according to package instructions.
- Roughly dice the beetroot and blend with garlic, olive oil, salt and pepper in a blender or with a stick blender until smooth.
- Roughly chop the walnuts and briefly toast in a dry pan until fragrant.
- Drain the cooked pasta, reserving some cooking water. Toss pasta with the beetroot sauce and add a little cooking water if needed to make the sauce creamier.
- Add walnuts and freshly grated Parmesan over the pasta and toss briefly.
- Divide onto plates and garnish with additional Parmesan and a few walnuts if desired.
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