pink beetroot & tofu pasta
This pink beetroot and tofu pasta is one of those recipes that looks like you made an effort, when really the blender did most of the work. You cook the pasta, blitz the sauce, stir it through, and done. It’s creamy, colourful, easy to pack cold, and a useful one to keep in your back pocket when the lunchbox needs something that feels a bit more exciting than the usual.
- 1 cooked beetroot
- 150 g tofu (silken for an extra smooth sauce, but regular firm tofu also works)
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 4 tbsp nutritional yeast
- Salt + black pepper — season well!
- Splash of water, as needed
- Cooked pasta (wholegrain — or pulse pasta for extra protein!)
Cook the pasta according to the packet instructions.
Add the beetroot, tofu, olive oil, lemon juice, nutritional yeast, salt and pepper to a blender.
Blend until completely smooth and creamy.
Add a splash of pasta water and blend again until the sauce reaches your preferred consistency.
Toss the sauce through the warm pasta until evenly coated.
Serve warm, or allow it to cool completely before packing it into a chilled lunchbox.
- The sauce is made in the blender, minimal mess
- Works warm or cold
- Easy way to make pasta feel new without doing anything complicated
- Fun way to introduce beetroot to kids
The sauce may thicken in the fridge, so stir through a small splash of water or olive oil before serving.
Freeze the sauce only. Defrost overnight in the fridge and stir well before using.
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