I tried this recipe out during the festive season to a seriously carnivorous panel of judges, and it was an absolute hit. This vibrantly coloured dish will leave everyone happily satisfied with a serious appreciation for the versatility of veggies, and there is absolutely no compromise on flavour. YES palease!
- 1 x 250 gram box of Happy Earth People Chickpea pasta
- 2 cloves garlic
- 3/4 large purple beets
- 2 tablespoons olive oil
- 1/3 cup almond milk
- 3 tablespoons apple cider vinegar
- Salt & pepper
- Handful of basil leaves
- Fresh chives or spring onion, for garnish
- ½ a cup sunflower seeds
- 2 tablespoons organic tamari
- Goat cheese, optional
Boil the beets whole, in water and 2 tablespoons of apple cider vinegar for 30 minutes, or until you can easily cut a knife through the largest one.
In the meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually about 6 minutes)
When the beets are cooked through, drain. Cut of the top & tails and cut into quarters
Place the garlic, basil, the beets, olive oil, almond milk and 1 tablespoon apple cider vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with salt & pepper.
When the pasta is ready, toss with the pesto and season to taste.
Place the sunflower seeds in a saucepan and toast with the tamari.
Top the beet pesto pasta with sunflower seeds, freshly chopped spring onion & goats cheese if using.
Serve hot or warm- If you want to serve the pasta at room temperature rinse the pasta with cold water before tossing with the pesto.
Watch as everyone is seriously impressed 🙂