Beetroot and Tomato Spaghetti Recipe
- Mariann Sebok
- Oct 21
- 2 min read
Warm up your soul with a bowl of this vibrant Beetroot and Tomato Spaghetti Recipe! A perfect blend of earthy sweetness and tangy goodness! Who knew comfort food could be this colorful and nutritious!
We all love tomatoes and as you might know, tomatoes are one of the exceptions from the rule of the fresher the better, as tomatoes are actually more nutritious than fresh ones. But what about beetroots? Beetroots have strong flavors and definitely have many benefits. Beetroots are anti-inflammatory, has high fiber, great for heart health just to mention a few. Have a look at the image below for more!
About some of my preferred ingredients. Don't worry I am not sponsored by either of them, I really like them. I have tried many brands of vegan feta cheese, and my favorite one is the Bio Cheese. If you are not sure what to use, give it a go.
Some people thrown upon gluten-free pasta and only eat it if there's nothing else. Well in our household we love this Ceres Organics quinoa pasta, although nobody is gluten intolerant here! This is my preferred spaghetti. Same thing as above, I am not sponsored by them, just really like it!
Ingredients
1 onion chopped
1 clove of garlic
3 tbsp of olive oil
1 can of chopped tomatoes (or same amount of fresh tomatoes)
200 grams of beetroot (1 large) peeled and diced to large chunks
1 cup of veggie broth
1 tsp of salt
1 handful of sweet basil or other herbs, like dill or parsley, washed and chopped
100 g of vegan feta cheese, diced
Around 250 g of your favorite spaghetti
Instructions
Heat the olive oil in a pan, add chopped onion and garlic. Fry until translucent.
Add remainder Ingredients except herbs. Cook on medium heat for half an hour. I the meantime cook pasta according to the packet instructions.
When cooked throughout blend tomato and beetroot mixture. Mix pasta sauce with spaghetti. Serve it with herbs and vegan feta cheese on top.
All set! Enjoy!
Try this soup with dill instead of basil.
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