New Week, new veggie: BeetRoots!! I love the red, sweet veggie and how it can be used in many different recipes!
Roasting beets are my favorite since the flavours becomes more complex, earthy, hearty and so yummi!
It’s also so easy to prepare roasted veggies and a great way to always have in hand pre-cooked, flavorful veggies to use in recipes!
Give it a try to this tasty Pasta recipe and let me know what you think!!
WHAT YOU WILL NEED:
for 4-5 people
- 300g dried short pasta (but you can also use long pasta if you prefer)
- 2 medium beets, cut in cubes
- 2 medium onion, sliced
- 1 teaspoon mustard seeds
- 1 teaspoon dried thyme
- Juice from ½ lemon
- 1 tablespoon olive oil
- 100ml red wine(opti
- 1cup plant milk of preference(cashew, almond, oat..)
- 2 tablespoons balsamic vinegar
- 1 ½ teaspoon salt
- 250g button mushroons, cut in 4
- 2 garlic cloves, mashed
- Optional: vegan parmesan or toasted almonds
HOW TO:
Mix the beet cubes with the mustard seeds, a pinch of salt, lemon juice and olive oil and roast at 200°C for about 30-40 minutes.
Heat a frying pan with a drizzle of olive oil and fry the mushroons with the mashed garlic and a pinch of salt for about 5-10 minutes until the juices are evaporated. Set aside;
Cook the Pasta in boiling water for 3 minutes less then what is recommended in the packaging. Rinse the water and set aside;
Heat a frying pan with a drizzle of olive oil and fry the onions until soft and juicy, add the roasted beets, the red wine and the balsamic and let it boil for 1 minute. Add the plant milk , the salt and the herbs and let it cook for 4-5 minutes;
Add the Pasta to the pan and let it cook in the beet sauce for about 3-5 minutes. Taste and adjust salt and pepper if needed;
Ready to serve! Enjoy!!!