Vegan Pasta With Creamy Beet Sauce & Mint

Pasta is one of my favorite dishes, but for a very long time I used to make it only with tomato sauce. Then one day I decided to try something different and created this recipe to make pasta less boring. When I worked as a babysitter, I often made this creamy beet sauce pasta for the children and we used to call it "dinner for the princesses.” This delicious sauce from beet root makes the spaghetti unique and special. The children were so excited to eat pink pasta (and so were the adults).This recipe is fully vegan and so exciting because of the combination of beets and mint.

Vegan Pasta With Creamy Beet Sauce & Mint

Recipe Type: Hearty Entrees

YIELDS 4-6 servings

PREP TIME 05 min

COOK TIME 40 min

TOTAL TIME 45 min

400 g spaghetti
3 medium beets
1 small onion
2 cloves garlic
400 g coconut milk
2 tbsp olive oil
1 tsp salt
1 bunch mint

Directions

1. Put the spaghetti into boiling water and cook it for 10 minutes. You can also add a little bit of oil and salt to season the pasta as it cooks.

2. While the spaghetti is cooking, you can prepare the ingredients for the sauce. Chop the onion and the cloves of garlic into smaller peaces. Peel the beets and cube them as well.

3. Heat olive oil in a pan over medium heat. Add onions and sauté gently. When the onion gets translucent you can add the chopped garlic.

4. After a few minutes, add the beets and a bit of water. Let it cook for 20 minutes.

5. When the beets are soft, you can add the coconut milk, salt, and mint. Mix it well and leave it for another 10 minutes.

6. Once it’s ready you can blend it with a hand blender.

7. Finally, mix the sauce with the pasta. I like to decorate it with some vegan cheese and greens. Serve it warm.

Also see: Cranberry Rosemary Focaccia Bread

Vegan Beet Lentil Bowl with Cucumber Tahini Dressing

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Photo: Adrienn Gyetko