Homemade Roasted Beetroot Fettuccine with Avocado Pesto

Beetroot Pasta with Avocado Pesto

This one’s for all the pasta lovers out there, me very much included. When I first moved away from home I practically lived off of pasta for a year. It’s quick and easy and pretty great for a student budget.

And then about a year ago I stepped up my pasta game and started making my own from scratch. After a few trials and errors followed many successes and eventually I got confident enough to start adding other ingredients.

I like my pasta colourful, you see. My favourites are beetroot & spinach fettucine. Well, techinally they’re not fettucine because I don’t use eggs, but they look like fettucine. If you have more pasta knowledge and you know what they’re actually called, please comment below!
Originally I made purple pasta by adding beetroot juice. Which works just fine. But lately I’ve been taking my pasta making to a new level and use oven roasted beets instead. It creates a nicer texture and combinded with the juice it makes the most beautiful vibrant purple fettucine.

Topped off with home made avocado pesto the fettucine doesn’t only make a delicious, flavoursom meal it also makes a kick ass colour combination.

Beetroot Pasta with Avocado Pesto Beetroot Pasta with Avocado Pesto

Homemade Roasted Beetroot Fettuccine with Avocado Pesto
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • Beetroot Pasta:
  • 2 beetroots
  • 1 Tbsp oil
  • generous pinch of salt
  • ½ cup water
  • 1 cup all purpose flour
  • 1 cup semolina flour
  • ½ cup water or beet juice (to enhance colour)
  • Avocado Pesto:
  • 2 ripe medium sized avocados
  • bunch of basil
  • ½ cup cashew nuts
  • 1 Tbsp nutritional yeast (optional)
  • 2 Tbsp lemon juice
  • 4 garlic cloves (roasted)
  • ½ teaspoon salt
  • ½ cup olive oil
Instructions
  1. For the Beetroot Pasta:
  2. Pre-heat the oven to 175˚C.
  3. Peel the beetroots and cut them into quarters. On an oventray cover them in 1Tbsp olive oil and a generous pinch of salt. Bake them for 20 minutes or until the beets quarters are softer and starting to get dark edges.
  4. Let the beets cool, then add them to a food prossessor or blender and blitz until you get a pure. Add ½ cup of water or beetroot juice while blending.
  5. In a bowl mix the all purpose and semolina flour until well combined. Add the beet puree and knead the mixture for 10 minutes adding ½ cup if beetroot juice or water in the process until you have a firm dough.
  6. Let the dough sit for 10 minutes then knead it again and roll it out thinly on a clean surface dusted with flour. I used a rolling pin but empty wine bottles work just as well.
  7. Cut the dough into long fettucine or whatever shape you desire.
  8. On the hob bring water to a boil and cook the pasta for 3 to 5 minutes.
  9. For the Avocado Pesto:
  10. Peel 4 garlic cloves, cover them in oil and roast them in the oven until they start to turn golden brown. To save energy you can roast them together with the beetroots.
  11. Using a foodprocessor or blender blend the cashews and nutritional yeast until you have a fine crumbly textrue.
  12. Add the avocados, basil, lemon juice, garlic cloves and salt and blend again. Add the olive oil and pulse until well combined.
  13. Top the fettucine with the avocado pesto and enjoy!

vegan-beetroot-pasta-avocado-pesto-2.2 Beetroot Pasta with Avocado Pesto

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