Fast and refreshingly delicious: vegan pink pasta. This beetroot pasta sauce is easy to make, rich in nutrients such as vitamin C and iron and only requires a few ingredients.
Ingredients for 2 servings
- 250g pasta
- 250g beetroot (vacuum sealed, peeled & cooked)
- 100g vegan feta
- 1/2 garlic clove
- 1 organic lemon
- 1/2 chives
- Salt
- Pepper
Step 1
Cook pasta according to package instructions and reserve 200ml of pasta cooking water. Then drain the pasta and put it aside in a closed pot.
Step 2
Roughly chop the beetroot and garlic. Wash the lemon in hot water, grate 1 teaspoon of peel and squeeze out half. Now puree everything with 2 tablespoons of lemon juice. If the sauce is too thick, add a little pasta cooking water until the consistency is creamy. Add half of the feta and puree again.
Step 3
Heat the sauce in a pot. Crumble in some more feta and stir until creamy. If necessary, add some more pasta cooking water. Season the sauce with salt and pepper and add the lemon zest. Add the pasta, mix and let it warm up. Distribute the pasta on plates and garnish with finely chopped chives and the remaining feta.
