Beet Pesto Miso Pasta

Beets and miso? Absolutely. A quick and easy pasta dinner for Valentine’s day or even a Monday. Why not?


GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN


Beet Pesto Miso Pasta

Author: Jen - A Naturally Nu Foodie Recipe


Prep Time: 5 minutes

Cook Time: 25 to 30 minutes

Total Time: 30 to 35 minutes

Number of Servings: 4 to 6

Ingredients:


2 beets, peeled and coarsely chopped into 1 inch (2.54 cm) cubes

1 tsp (5 mL) garlic infused oil

2 cloves garlic

½ cup (125 mL) walnuts

⅓ cup (90 mL) avocado or olive oil

3 tbsp (45 mL) genmai miso

¼ tsp (1 mL) to ½ tsp (2 mL) salt

1 pound (450 grams) gluten-free linguine

Onion sprouts (optional)


Method:


  1. Toss beets with oil and place in air fryer. Cook beets at 400 degrees F (204 degrees C) for 20 minutes.

  2. Cook linguine according to package instructions. (The linguine I used required 10 minutes of cooking time). Drain pasta when cooked and set aside.

  3. Using a food processor, pulse together beets, garlic, walnuts, oil and miso until completely smooth.

  4. In a medium bowl, combine beet pesto and 2 tbsp (30 mL) hot water, to thin out pesto before adding to pasta. Add more water for a thinner consistency.

  5. Toss beet pesto and pasta together.

  6. Portion onto small plates and serve warm. Garnish with onion sprouts.


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