Walking Through Lavender Fields
Raw Beetroot Noodles Vegan Pesto Pasta 1
Lunch and Dinner Snacks

Beetroot Noodles Pesto Pasta (V, GF)

Transform a humble beetroot into an amazing flavourful dish. My vegan pesto sauce pairs extremely well with beetroot noodles in this easy meal, which can be a light lunch, dinner, or snack. You won’t believe how flavourful and tasty this meal is. Even if you’re not usually a fan of raw beetroot, you’ll like this recipe. It works because my vegan pesto sauce is so heavenly. Add some more nutritious options to this vegetable pasta, such as beans, avocado, smoked tofu, and hemp seeds. They can help make this dish a complete meal and give the flavour more depth and interest.

Beetroot Noodles Vegan Pesto Pasta 2

The first step in making this recipe is preparing the vegan pesto, then spiralising the beetroot. You’ll need a good spiraliser to make these cute beetroot noodles. Keep in mind that this can be quite a messy project, as beetroot tends to leave a beautiful red colour all over the place. Next, you have to mix the two together. I find it most practical to coat the beetroot noodles with vegan pesto sauce using my hands – that way, I can get the sauce really evenly distributed over the beetroot. Add some sliced smoked tofu, avocado, beans of choice (from a can), and a sprinkle of hemp seeds. They go together really well with these beetroot noodles.

Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.

More delicious vegan pesto recipes:

Raw Beetroot Noodles Vegan Pesto Pasta 1

Beetroot Noodles Pesto Pasta (V, GF)

Transform a humble beetroot into an amazing flavourful dish. Vegan pesto sauce pairs extremely well with beetroot noodles in this easy meal, which can be a light lunch, dinner, or snack. Add some more nutritious options to this vegetable pasta, such as beans, avocado, smoked tofu, and hemp seeds.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Servings 1
Calories 556 kcal

Ingredients
 

  • 1 large beetroot (or other vegetable like zucchini, sweet potato, cucumber)
  • 1/6 batch vegan pesto
  • 40 g smoked tofu cubed
  • 40 g avocado sliced
  • 40 g beans of choice
  • fresh basil leaves
  • a sprinkle of hemp seeds

Instructions
 

  • Make vegan pesto. You will need about 1/6 of the recipe.
  • Peel and spiralize beetroot (mine weighed 134 grams after peeling). Add vegan pesto and mix with two forks or with your hands.
  • Cube smoked tofu, slice avocado and add them to the beetroot.
  • Discard the water from a can of chosen beans (I went with adzuki beans) and add them to the beetroot.
  • Add fresh basil leaves. If they're larger you can cut them into ribbons. Mix everything together well.
  • Sprinkle some hemp seeds on top.

Notes

*If you wish you can replace beetroot in this recipe with another vegetable, like sweet potato, courgette, or cucumber. If you choose sweet potato, steam noodles for about 5 min. I would replace smoked tofu with plain firm tofu in courgette and cucumber noodles, choose white beans and add some fresh spinach and some roasted pumpkin and sunflower seeds along with avocado and hemp seeds.

Nutrition

Serving: 1 servingCalories: 556kcalCarbohydrates: 33gProtein: 19gFat: 42gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gSodium: 785mgFiber: 11gSugar: 11g
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