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Beetroot Pasta

Recipe courtesy of A Better Choice

40 minutes | serves 4


  • 3 beetroots

  • 1 garlic clove

  • 450g firm tofu

  • 500g Pasta

  • Juice of 1 lemon

  • Olive oil

  • Chilli flakes

  • 1 tbs mixed herbs

  • Salt and pepper

  • Feta, to garnish

  • Basil, to garnish


  1. Start by removing the stems and skin from the beetroots. Then cut into quarters and boil for 20 minutes or until tender.

  2. Drain the beetroot and add them to a blender. Add the tofu, olive oil, salt and pepper, garlic, lemon juice, and herbs. Blend until smooth and creamy. Meanwhile cook the pasta

  3. Add your sauce to a pan to warm. Stir through the cooked pasta.

  4. Plate and garnish with fresh basil, chilli flakes, and feta.


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