Vegan Pasta With Beetroot Pesto, Olives And Zucchini
25 minutes
741 reads
About Vegan Pasta With Beetroot Pesto, Olives And Zucchini
A pasta dish on a vegan menu? Absolutely! Vegans deserve their share of delicious complex carbohydrates, and this vibrant spaghetti tossed with a tongue-tickling roasted beetroot pesto is just the answer. The pesto’s earthy sweetness pairs perfectly with the briny bite of black olives and the tender, pan-seared zucchini.
This quick and satisfying vegan meal is so flavorful, you won’t even miss the cheese! Ideal for brunch, lunch, or dinner, it’s a colorful fusion dish that proves plant-based eating can be both nourishing and irresistibly tasty.
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
Instructions
- Bring a large pot of water to a boil.
- Once it start bubbling, add enough salt ( To be more precise, it should taste like seawater )
- As the water gets to a rolling boil, add the spaghetti.
- Cook it till al-dente. The time would be mentioned on the packet.
- Keep aside a cupful of the pasta water before draining the spaghetti. Give it a good shake to prevent the strands from sticking to each other.
- Line a baking tray with a baking sheet. Layer the beetroot slices over it. Drizzle with olive oil.
- Bake at 200 degrees for 15-18 mins. Remove and let it cool down.
- Transfer the roasted beetroot to a grinder cup along with the garlic, peppercorn, walnut, olive oil and a pinch of salt. Ground into a coarse paste.
- Dilute the pesto with some of the preserved pasta water.
- Heat a pan to a high temperature. Drizzle few drops of olive oil. Add the zucchini slices and cook on high for 1 minute on each side. Remove and keep aside.
- Toss the spaghetti strands with the beetroot pesto, chopped olives and seared zucchini.
- Serve at room temperature.
Recipe Notes
Additional Tips
- For a nutty crunch and extra protein, add toasted walnuts or pistachios to the beetroot pesto before blending, or sprinkle them on top just before serving.
- If you like a smokier depth, roast the beetroot with a dash of smoked paprika or grill the zucchini slices before tossing them with the pasta.
- To make this dish gluten-free, simply swap the spaghetti for your favorite gluten-free pasta, or even spiralized zucchini for a lighter, all-vegetable version.
- For a spicy kick, blend a small amount of fresh chili or a pinch of red pepper flakes into the pesto, or top the finished dish with a drizzle of chili oil.
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Recipe Nutrition
Calories: 561kcalCarbohydrates: 20gProtein: 18gFat: 50gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gSodium: 1710mgFiber: 7gSugar: 6g
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9 Comments
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Looks so yummy! Excited to make it.
I’m eager to make this recipe!
Nice recipe .. Beetroot past is giving pasta a gorgeous look 🙂
Awesome share Vegan Viking..
Gorgeous and delicious Vegan Viking!!!!
Beautiful and kids friendly recipe. The addition of beetroot not only adds a vibrant pink color but also adds nutrition to the recipe. Yummy! Pesto can also be lovely pink colored!
Sweta wow it is looking more attractive
This is so delicious recipe to try….I m going to try it soon!
What a great recipe! Thanks for sharing.