Photo by Hannah Burne
Beet Pesto Linguine – what a beautiful dish!
I am not a big fan of commercial holidays, but I do love any opportunity to make something delicious, and to celebrate love! Whether you celebrate Galentine’s day or Valentine’s day, or just feel like making something new – this is a fun and quick recipe!
This recipe features the delicious Beetroot Pesto my friend Guido introduced me to in our travels in India – what a fun discovery it was for me to learn how to make beetroot pesto in the kitchen of our guesthouse restaurant in Rishikesh! After not having access to a kitchen for a few months, we managed to convince the cooks at the restaurant to let us use their kitchen and make dinner for them! I even managed to find fresh basil on my weekend trip to Delhi!
There is a good chance your kids will also enjoy this nutrient dense recipe because.. well – pink pasta! 🙂
Prep time: 25 minutes
Cook time: 10 minutes
Serves: 4
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(gluten-free optional)
Ingredients
Beetroot Pesto:
- 2 cups raw, peeled and cubed beets (about 2 large beets)
- ⅓ cup extra-virgin olive oil
- ½ cup fresh basil leaves
- 4 tbsp pumpkin seeds
- 2 garlic cloves
- 1½ tsp curry powder
- ½ tsp sea salt
- ½ tsp ground pepper
- 1 tbsp oil
- 2 cups sliced mushrooms
- 400 gram dry linguine*
- 1 cup coconut milk
- Salt & pepper
- 2 tbsp pumpkin seeds (for garnish)
- A handful of basil leaves (for garnish)
* For a gluten-free option use gluten-free linguine
Instructions
Process all of the pesto ingredients in a food processor or blender. Set it aside.
Heat a medium pan and add 1 tbsp of oil.
Add the mushrooms and sear on medium heat for 5 minutes, until golden.
Season with salt & pepper.
Add the pasta and 1 tsp of salt to a large pot of boiling water. Stir well
Check the pasta packaging for the cooking time and prepare it accordingly.
Once cooked, strain the pasta thoroughly and put it back into the pot.
Add the beet pesto and 1 cup of coconut milk and mix well.
Season with salt and pepper, and cook on low heat for 1-2 minutes.
Transfer the pasta into a serving dish.
Top with seared mushrooms, pumpkin seeds, fresh basil, a drizzle of olive oil and freshly cracked pepper.
If you want to add extra protein to this dish, you can top it with seared tempeh.
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media
