Vegan Pasta With Beetroot Pesto, Olives And Zucchini
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A Pasta dish on a Vegan menu !! Well, Vegans do need their share of complex carbohydrates, don't they ? And some spaghetti tossed with a tongue tickling roasted beetroot pesto, black olives and pan seared zucchini is one quick vegan meal that will make you forget the cheese !
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Ingredients
- 100 gm Spaghetti
- 1 small zucchini
- 10-12 Black Olives
- For the Pesto -
- 1/2 of a small beetroot
- a fat garlic clove
- 10-12 peppercorns
- 1 1/2 teaspoon olive oil
- 3-4 walnuts
- Salt
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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.
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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!