Beet Pasta with Walnuts

This Beet Pasta is made rich and vibrant with al dente pasta, toasted buttery walnuts, and a homemade beetroot pasta sauce that is as delicious as it is beautiful. Vegan, Gluten-Free option.

Course Main Course

Cuisine America, American, Italian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 591kcal

Author Caitlin Shoemaker

Ingredients

1 medium beet -4oz/110g peeled and quartered
1 tablespoon + 1 teaspoon kosher salt plus more to taste
10 ounces pasta gluten-free if necessary
1/4 cup high-quality olive oil divided
1 cup raw walnuts roughly chopped
1 large shallot
2 cloves garlic minced
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/2 teaspoon cumin
1 tablespoon fresh lemon juice about 1/2 small lemon
Topping suggestions: dairy-free feta, microgreens, arugula

US Customary - Metric

Instructions

Cook the Pasta: Add 1 tablespoon of salt to a large pot; fill with water and bring to a boil. Add the pasta and quartered beet to the water and cook until the pasta is al dente, according to package instructions. While the pasta is cooking, remove and reserve 1 cup of the pasta water. Drain the pasta, but do not rinse; set aside.
Toast the Walnuts: In the meantime, warm 1 tablespoon of oil in a sauté pan over medium heat. Add the walnuts; toast for 3 to 5 minutes, until fragrant and golden, stirring occasionally. Transfer to a paper towel-lined plate and set aside. Quickly wipe any leftover walnut bits out of the pan and return to the stove.
Aromatics: Warm another tablespoon of oil in the sauté pan. Add the shallot and sauté for 2 to 3 minutes, until translucent. Add the garlic, thyme, and cumin; sauté for 1 additional minute, until the garlic is fragrant but not yet brown. Remove from the heat.
Blend the Sauce: Transfer the shallot mixture to a blender along with the boiled beet, half of the toasted walnuts, the remaining 2 tablespoons of oil, lemon juice, 1 teaspoon of salt, and 1/2 cup (120 ml) of the reserved pasta water. Blend on high for 45 to 60 seconds, until the sauce is completely smooth. Add additional pasta water as necessary to thin the sauce out.
Combine: Add the drained pasta to the same sauté pan over medium heat, then add in the blended sauce. Stir well to combine and cook only until the pasta is warm.
Serve: Transfer the pasta to serving dishes and top with the remaining walnuts, plus any additional toppings as desired. Serve warm; leftovers will keep in the fridge for up to 3 days.

Nutrition