Pasta in roasted beetroot and tomato sauce

This pasta in roasted beetroot and tomato sauce is a healthy and hearty vegan dish, which can be enjoyed all year round. I normally make the baked veggies days ahead and keep them in fridge, then the this dish only takes 15 minutes to put together for an easy lunch or lazy supper. I used gluten-free pasta, but you can make it with your favourite variety. Serve it with a crispy salad on the side!

Print Recipe

Prep Time 5

Cook Time 35

Resting Time 4

Total Time 45

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

1 red onion peeled
3 small beetroots peeled
3 ripe tomatoes
2 cloves of garlic
1 small carrot
1 Tbsp Balsamic vinegar
1 tsp chilli flakes optional
2 Tbsp olive oil
300 ml vegetable stock approx.
1 handful of basil leaves
100 g green vegetables of your choice such as spinach, green peas, green beans, broad beans, kale
350 g pasta of your choice
Mint or basil leaves to garnish

Method

Cut the onion, beetroot and tomatoes in half and put them in a baking tin. Cut the carrot into chunks and tuck between the vegetables together with the garlic cloves. Drizzle with balsamic vinegar and oil, then season with salt and pepper. Scatter the chilli flakes on top, if used, then toss well.
Bake in in pre-heated oven (set to 180°C) for approx. 30 minutes, turning the veggies a couple of times.
When the baked vegetables are tender, transfer them to a saucepan, together with the jus. Remove the skin of the garlic cloves. Add the vegetable stock and bring to a simmer. Add the basil leaves. Using a stick blender, whiz the mixture into a coarse sauce. Add more stock if it's too thick. Reheat it if necessary. (Or refrigerate it for later use)
Cook the pasta according to the packet’s instructions. Add the green vegetables to the cooking water for the last 2-3 minutes of cooking. Drain, then keep warm under a lid.
Combine the sauce with the pasta & greens, then serve immediately.