Vegan Pasta With Beetroot Pesto, Olives And Zucchini

4.40 from 9 votes

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 !
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Served AsBrunch, Dinner, Lunch
CuisineFusion, Gastropub
Recipe Taste Savoury
Servings 2


  • 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


  • 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.
    Vegan Pasta With Beetroot Pesto, Olives And Zucchini - Plattershare - Recipes, food stories and food lovers

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4.40 from 9 votes

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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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  1. 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!5 stars

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