Sweet and Spicy Beetroot Ginger Pasta Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Diet: Vegan
Ingredients
2 medium roasted beetroot (you can buy pre roasted or roast your own fresh beets)
5 cloves of roasted garlic (or more if you’re a garlic lover)
300 grams silken tofu (that’s one standard package)
1 thumbnail sized piece of fresh ginger (peeled and chopped)
1 tbsp red chili flakes (or 1-2 fresh chili, depending on your heat preference)
Olive oil for roasting
Salt to taste
Instructions
-
If you have fresh beets, prepare them for roasting by washing, removing the greens and placing in a roasting pan with the garlic cloves. Drizzle everything with olive oil, cover the pan with tin foil and roast until beets are tender. This is around 25 minutes at 200C/400F for me, but your oven may vary.
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Add roasted beets, garlic and the remaining ingredients to a blender and blend until creamy. You may like to add a bit of olive oil to get your desired texture.
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Taste and adjust for salt preferences.
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Pour over cooked pasta, mix and serve.
Keywords: beetroot pasta