Easy Vegan Beet Pasta with Veggies
Ingredients
- 225 g (8oz) whole grain pasta of your choice
- 4 medium beets
- 5 Tbsp dried Italian herbs
Vegetables
- 2 medium onions
- 3 cloves garlic
- 250 g (8oz) mushrooms
- 2 Tbsp (smoked) paprika powder
- 100 g (3oz) spinach
- 150 g (4oz) cherry tomatoes
- 1 medium red bell pepper
- 3 Tbsp nutritional yeast (optional)
- salt and pepper
Preparation
Cook pasta according to package directions in salted water.
Boil the beets with dried Italian herbs and salt. Once the beets are done, transfer the water into another bowl and leave about 300 ml of water in the pot. Using a hand mixer, blend the beets until smooth.
Saute some chopped garlic and onions in a pan. Then add some sliced mushrooms.
Mix in the remaining 3 Tbsp of Italian herbs and the (smoked) paprika powder. Then add some cut red bell peppers. Cook for about 4 minutes until the mushroom is cooked through and the juice of the mushroom comes out.
Add the cherry tomatoes and spinach and cook for 1 more minute. You don’t want to cook the cherry tomatoes too long that they get mushy and lose their flavour.
Mix in your purple beet sauce from step 2 with the pasta. Then add the stir-fried vegetables accordingly. Top with some nutritional yeast and serve it with some fresh herbs!
