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 that can be a light lunch or dinner or a snack. Add some more nutritious options to this vegetable pasta, like beans, avocado, smoked tofu and hemp seeds.
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 beetroots.
- 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: 1servingCalories: 515kcalCarbohydrates: 29gProtein: 17gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gSodium: 715mgFiber: 11gSugar: 12g
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #walkingthroughlavenderfields!