Vegan Beetroot Pasta

“Treat yourself”

Nowadays the term “treat yourself” or in Instagram slang, “treat yo self”, means devouring sugars and fats in large quantities which most likely results in people feeling worse off than they started. Why can't treating yourself be cut back to basics and simply mean cooking yourself something out of the ordinary or buying an ingredient that you've never worked with before? 

This bright red and vegan dish encompasses all that I search for when feeling a treat day arising. It involves a few more simple sets that most other fresh, fast and simple recipes but contains no more fats or excessive sugars than other daily or meal consumptions should be. 

This sure did tick the box for a little out of the ordinary and slightly naughty dish for me. Give it a go and change the way you think of your next treat.

Vegan Beetroot Pasta Sauce

Ingredients

• 200grams Vegan pasta of your choosing

• 2 tbsp vegan creme fraiche (I use SimplyV)

• 1 large beetroot, peeled and chopped into medium cubes

• 1 tbsp red wine vinegar

• 200ml water

• Salt and pepper

Method

Begin by placing the 200ml of water in a medium pot with vinegar along with the beetroot. Bring to the boil, uncovered and then lower the heat. Cook for around 20-30 minutes or until beetroot deepens in colour or when a skewer in poked in, there is only a light resistance. 

Remove beetroot, keeping the liquid aside. Boil pasta according to the directions. Drain and place back into the pot. Add 1 tablespoon of vegan butter along with creme fraiche and 2 tablespoons of the reserved beetroot liquid. Cook for 1-2 minutes or until all is emulsified. Add beetroot and salt and pepper to taste. Serve immediately with fresh parsley.