Beetroot Pasta with Crispy Garlic Breadcrumbs
Ingredients
Beetroot sauce
- 1 large beetroot
- 1 onion, diced
- 2 garlic cloves, chopped
- 70ml plant based milk
- 1 tbsp parsley stems, chopped
- 4 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
Crispy garlic breadcrumbs
- 1 garlic clove, grated or thinly sliced
- 1 tbsp oil
- 40g breadcrumbs (I like to use Panko breadcrumbs)
Preparation
Sauté the onion, garlic and parsley stems in a frying pan pan over medium heat.
In a saucepan of boiling water, add the whole beetroot and cook for 10-15 minutes until soft and tender.
Add the sautéed onion, garlic and stems to the food processor with the cooked beetroot, nutritional yeast, plant-based milk, salt and black pepper. Blend until smooth. If too thick, add 1 tbsp of plant-based milk at a time to loosen.
Cook the pasta to the packets instructions.
In the same frying pan with the leftover cooking oil from the sautéed onion and garlic, add the cooked pasta and beetroot sauce and stir well over a low-medium heat for 1-2 minutes.
In a separate frying pan, heat the oil over medium heat, add the garlic and cook for 1-2 minutes until lightly browned and then add the breadcrumbs. Stirring occasionally and cook until the breadcrumbs are lightly browned and fragrant.
Add the pasta to a bowl or plate, garnish with chopped parsley, vegan feta cheese and crispy garlic breadcrumbs.
