Creamy and addictive, this roasted beet pasta sauce with thyme (Vegan and Gluten-Free) has a secret ingredient: avocado!
In the Kitchen 101 Series
With every recipe I create, I love to share some behind-the-scenes cooking and nutritional info with the hope of getting you excited and informed about cooking and your health! Here’s what we’re learning today:
The wonders of blending an avocado.
At what point in a recipe should you add fresh herbs to your dish?
A super simple way to enjoy kale! (no, it’s not raw)
Hi everyone! This week I have the pleasure of being featured in my friend Miky’s Slow Living Blog. Miky and I got to know each other through Instagram. Her posts are always so thoughtful and lovely, you’ll find yourself wanting a cup of tea or coffee and curling up on the couch to read them! If you’d like to check out her blog and read a bit more about me, here you go!
In other news that’s not really news at all, we have already hit mid-November! For me, this is just kiiiiind of mind-blowing. This may have something to do with a certain someone turning 30 in February (Yes, yours truly). Maybe not. Either way, with the end of the year approaching, I’ve started to reflect on 2017 as well as give thought to my goals and plans for 2018.
In February I’ll begin my studies in holistic nutrition at Baumann College. I’ve been thinking about studying nutrition since our time in Ireland in 2014, and now that it’s about to become a reality I have so many ideas popping around in my head with what I would like to do!
Concerning the blog, there will be some exciting changes taking place for 2018! I will not be writing as much these next two months in preparation for these cha-cha-changes, so expect maybe only one more new recipe until the new year!
And now on to the beet pasta sauce….
If you have never blended an avocado before, you are in for a real treat. The creamy texture you get from a blended avocado is incomparable to any other ingredient, except perhaps soaked cashews. It may sound like I’m exaggerating, but it realllllly gets me going. When you add an avocado to your smoothie or nice cream, a chia pudding, chocolate frosting, or as we find out here – in a pasta sauce – you get the texture you’re looking for without sacrificing the taste of the main flavor you’re hoping to highlight. In this case, it’s the beets.
When making a recipe that calls for fresh herbs, it’s always best to add in the herbs close to the end of the cooking time. This will preserve more of the flavor. However if you’re planning on adding in dried herbs or spices, adding them close to the beginning of the recipe is best.
I love adding roasted kale to this recipe, and it’s a very easy add-on. All you need to do is wash a few stalks of kale, rub some olive oil on them, and stick them on the pan with the roasted beets the last 4-5 minutes before the beets are done! Easy peasy.
This recipe will be more than enough for 500g of pasta, be it spaghetti or a penne. And talk about the color – kids will love it! And, um, adults too….. wink wink 😉
Roasted Beet Pasta Sauce with Thyme
- 1 1/2 cups roasted beets, peeled and diced (about 3-4 beets), some will be leftover for topping
- 1 small yellow onion, diced
- 1 avocado
- 1 tsp lemon juice
- 1 tsp thyme
- 1 TBSP olive oil
- 1 cup reserved pasta water (a bit more for a thinner consistency)
- 1-500g bag of pasta of choice (gluten-free if on a GF diet)
- 2-3 stalks of kale (optional)
- salt and pepper, to taste
- optional toppings: sliced almonds, fresh thyme leaves
- Heat oven to 400F/204C. Toss diced beets on a baking sheet with coconut oil and a dash of salt and pepper. Roast in the oven for 30-40 minutes, until tender. When they have about 5 minutes left, add the kale to the pan, if using (see directions above in post).
- Bring a pot of water with 1tsp salt for the pasta to boil. Cook pasta as directed on package.
- While the beets are in the oven and the water is being brought to a boil, dice the onion. Saute in a lightly oiled pan for 7-8 minutes until translucent.
- While the onions are sauteeing, add the avocado, lemon juice, thyme, oil, and 1tsp salt and pepper to a blender. When the pasta is done, reserve 1 cup of the pasta water and add it with the other ingredients to the blender.
- When the beets are finished, add 1 1/2 cups to the blender along with the sauteed onion and blend all ingredients on high for 1-2 minutes, or until you reach a creamy texture. If you like the sauce thinner, add in more pasta water.
- Mix the pasta and sauce together in the pot or pan. You may not need all of the pasta sauce – your call! Top with sliced almonds, fresh thyme leaves, any leftover beets, and kale.