Creamy dreamy coconut beet pasta with lime & dill, topped with falafel.
This vegan beet coconut pasta is loaded with flavour. The earthy taste of the beets, balanced with refreshing lime juice and fresh dill. So so good. I kept dipping my spoon in the sauce to test the flavour (very important!), even though it was already perfectly seasoned. I so love blogging!
And just look at that colour!? Fuchsia over the top! And the best part is that it’s all natural, no artificial ingredients in this colourful pasta.
Let’s talk easy, healthy, comfort food. This beet sauce is a healthy twist to regular tomato sauce, made with a just few fresh ingredients and seasonings. That is it. Not too much fuss, not too much mess. For the love of beets.
And the recipe is so customisable. You can add extra veggies to the sauce, use other herbs and you can serve the beet pasta with your favourite toppings. I added falafel, since I had some in my fridge, but you can also add nuts or seeds for extra crunch. Think walnuts would work well here.
This creamy beet – coconut pasta is the ultimate comfort food. Sweet coconut cream, earthy roasted beets and a lovely refreshing note of the lime. Pasta anyone?
I simply have to say this again… Look. At. That. Colour. And again… Who could resist this pretty pink colour!? I dream pink since eating this pasta!
Shine on you crazy pink pasta!
Like our colourful food? Sure you’ll love these recipes!
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Anna Sue x
Creamy Beet Pasta with Falafel
vegan, gluten free, soy free, nut free
2 medium beets, peeled & chopped
1 large clove garlic, unpeeled
½ tsp coriander powder
¼ tsp cumin powder
2 tbsp olive oil
½ cup coconut cream
¼ cup veggie stock
Juice of 1 lime
Pepper & salt, to taste
2 tbsp finely chopped dill or mint
2-3 servings (GF) pasta (depending on how sauc-y you like your pasta)
Homemade or store bought falafel (see intro for other toppings)
For the beet pasta sauce:
Preheat the oven to op 190° Celsius. Line a baking tray with parchment paper.
Toss the diced beets with the olive oil, coriander, cumin and a good pinch of salt and pepper.
Arrange the beets on the baking tray. Bake for 20-30 minutes, stirring halfway. Check for doneness at the 20-minute mark.
Add roasted beets and garlic, coconut cream, veggie stock and lime juice to a blender and blend until creamy. Season to taste with salt and freshly ground black pepper. Stir in the chopped dill or mint.
Meanwhile prep the falafel and pasta:
For the pasta:
Cook the pasta according package instructions. Drain the pasta, keep some of the cooking water.
Mix the pasta with the creamy beet sauce, add some pasta water if needed to thin.
Divide the creamy beet pasta between bowls, garnish with lime zeste. Serve with falafel. Enjoy your pink beet pasta!
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