Over time, though, ideas came to me. I wanted something that would contrast with the pink colour. I thought about corn, and still think yellow kernals against pink pasta would be a beautiful thing. In the end, though, I settled on green.
This pasta sauce is made with spinach and white beans, with onion and garlic and a dash of chilli flakes. It was vaguely inspired by a spinach and ricotta sauce my mother used to make for spaghetti, which we would top with sweet chilli sauce. It is very easy, although you do need a food processor or blender.
I imagine this sauce could also be translated into soup, or used to accompany other grains or even baked jacket potatoes. Mr Bite liked it and it is a good way to use up spinach.
Beetroot pasta with spinach and white bean sauce
Serves 3
Vegan
Ingredients
1 400g tin white beans (I used canneloni; any variety would work) in water - not drained
2 cups spinach leaves, lightly packed
1 tsp dried oregano
1 tsp dried basil
1/4 - 1/2 tsp dried chilli flakes (or more to taste)
Olive oil, a drizzle
1 onion, diced
1 clove purple garlic, crushed
200g beetroot flavoured noodles, or other noodles
Pepper
Method
Place the white beans, spinach leaves and herbs in a food processor or blender and process until well combined.
In a large saucepan, saute the onion and garlic in the oil until starting to brown. Reduce heat to low and add the spinach-bean sauce.
While the sauce is heating, cook the pasta according to packet directions.
To serve, top the cooked pasta with the sauce, add cracked pepper to taste, and mix through.
Whilst any pasta would work here, I have to say that the beetroot noodles were excellent. I adored the colour, and they had a slightly sweet flavour and slightly chewy (in a good way!) texture. I might yet try out that corn against pink idea...
Submitted to Healthy Vegan Friday #57.
What is your favourite easy pasta sauce?
Beetroot pasta? This I haven't seen before. I don't love beetroot though so not sure I'd like it. I love a good bolognaise or a rich tomato sauce just packed with veggies. :)
ReplyDeleteI don't love beetroot either but I couldn't detect any beetroot flavour, fortunately :-)
DeleteRich tomato sauce with veggies is something that can never go wrong!
These are literally all of my favourite foods!!
ReplyDeleteI love the basil and spinach and I always use white beans to get a lovely healthy creamy flavour.
I have squid in pasta at the moment that I am dying to try.
Squid in pasta? Now that is a novel idea!
DeleteI really like beetroot pasta so this is a winner for me.
ReplyDeleteI think beetroot pasta would carry any sauce really :-)
DeleteYUM! That is definitely my kinda thing! I'm going to try it over black bean pasta that I have in the cupboard that also needs a bright colour!!!! And thanks for unlining NOT DRAINED, because the first thing I would of done otherwise was drain the beans ;-) hahaha
ReplyDeleteOoh, it would go beautifully with black bean pasta too! And yes, I figured most people would drain beans instantly ;) It's actually quite rare for me to use tinned beans at all these days but I think they would better for pureeing.
DeleteThose noodles look truly beautiful and I love your idea for sauce - I once many beetroot gnocchi with a green sauce but I think it was made of peas - I love the pink and green glory!
ReplyDeleteIt's beautiful isn't it? I like the idea of a pea sauce too!
DeleteOh, sweet chilli sauce! I've learnt of late that sweet chilli sauce is a quintessentially Australian thing to be obsessed with/use everywhere. Or, at least, it isn't much known or used in North America. Memories!
ReplyDeleteI think this is definitely one of those cases where the stirred-through sauce is far more aesthetically pleasing ;)
I only realised sweet chilli sauce was Australian when I got Americans commenting to ask what it is. I love it! It's about the only sauce I use regularly.
DeleteAnd yes...definitely mixed up :P
I've seen beetroot noodles but never cooked with them. I make quite a few pasta sauces with pureed white beans - they make a wonderful creamy sauce without the use of cream. I think the greenness of this sauce is a pretty contrast to the pink noodles xx
ReplyDeleteThanks Charlie, I think so too :-) I'm definitely sold on white beans in sauces now too - such an easy and effective approach!
DeleteLove the pink noodles! Never heard of or seen beetroot noodles before.
ReplyDeleteKeep an eye out Tasha!
DeleteLove the sound of those noodles! I agree, a yellow sauce sounds beautiful but the green worked well :)
ReplyDeleteThanks Gabby :-)
DeleteI was wondering what you were going to do with that beetroot pasta ;). Love this recipe..so simple and healthful!
ReplyDeleteI'm glad to be able to let you know ;) And thank you!
DeleteI love how simple this sauce is, it reminds me of a pasta sauce my mother in law makes with white beans. My preference has always been to use cashews for a quick blender sauce although I think I'll have to give your recipe a try one day as it sounds lovely.
ReplyDeleteI feel like everything I'm making these days is simple ;) Your mother-in-law is onto a good thing I think - this is the first time I've used white beans but I really liked the outcome.
DeleteLove finding creative pasta ideas to feed the kidlets - cheers for the idea.
ReplyDeleteI'm glad to have helped :-)
DeleteI love wearing green and pink/purple together, so I bet I'd love EATING them together even more!! What a gorgeous pasta!!
ReplyDeleteIf you ate them together whilst wearing the same colours, I bet it would be even more fabulous ;)
DeleteSo COOL. This dish looks wonderful and very healthy too.
ReplyDeleteThanks Natalie!
DeleteNever found this flavor of pasta, interesting. Like how you've paired with a creamy sauce.
ReplyDeleteThanks Asha :-)
DeleteI had to second look this, I was like ' No it's not.. it's pesto'. But hey, you made it and would know better than me :P Love this combo and will definitely be printing. Thanks for the dinner inspiration!
ReplyDeleteHa ha, it definitely looks like pesto!
Delete