This here’s a shout-out to all y’all pasta enthusiasts, myself included in that number.
When I first packed up and left the homestead, I practically subsisted on nothin’ but pasta for a whole year. It’s quick and easy and mighty suitable for a student budget.
‘Bout a year ago, I decided to step up my pasta game and took to makin’ my own from scratch.
After some trial and error, I got the hang of it and got bold enough to start mixin’ in other ingredients too.
I’ve always been partial to a colorful plate of food, especially when it comes to pasta. My absolute favorites are beetroot & spinach fettucine.
Now technically speakin’, they ain’t fettucine ’cause I don’t use eggs in ’em, but they sure do look like fettucine.
If any of y’all are more knowledgeable ‘bout pasta and know what they’re really called, feel free to comment below!
Originally, I colored my pasta with beetroot juice which worked just fine. But lately, I’ve been raisin’ the bar with my pasta makin’ skills by usin’ oven roasted beets instead.
It results in a nicer texture and combined with the juice it creates some beautiful vibrant purple fettucine.
Served with home made avocado pesto on top, not only does this fettucine make for one delicious meal, but it also makes for an eye-poppin’ color combination that’s hard to beat!
Homemade Roasted Beetroot Fettuccine With Avocado Pesto Recipe
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
Serves
4
Ingredients:
For the 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)
For the 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:
For the Beetroot Pasta:
- Pre-heat the oven to 175˚C.
- Peel the beetroots and cut them into quarters. On a baking tray, cover them in 1Tbsp olive oil and a generous pinch of salt. Bake them for 20 minutes or until the beet quarters are softer and starting to get dark edges.
- Let the beets cool, then add them to a food processor or blender and blitz until you get a puree. Add ½ cup of water or beetroot juice while blending.
- 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.
- 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.
- Cut the dough into long fettuccine or whatever shape you desire.
- On the hob bring water to a boil and cook the pasta for 3 to 5 minutes.
For the Avocado Pesto:
- 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.
- Using a food processor or blender, blend the cashews and nutritional yeast until you have a fine crumbly texture.
- Add the avocados, basil, lemon juice, garlic cloves and salt and blend again. Add the olive oil and pulse until well combined.
- Top the fettuccine with the avocado pesto and enjoy!
If you enjoyed my delicious vegan recipes, there are few more to try.
I have created a guide on How To Make A Kick-Ass Vegan Sandwich that’s perfect for lunch or a quick snack.
Check out my mouth-watering Healthy Vegan Cheesy Nacho Sauce recipe, great for movie nights.
If you prefer something for the early morning, why not try my nourishing Vegan Blueberry Banana Breakfast Smoothie recipe, it’s sure to start your day right.
For those who love spreads, my flavourful Vegan Cashew Cream Cheese With Chives recipe is a must-try.
Enjoy your vegan journey with these amazing recipes!
