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
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)
Toss beets with oil and place in air fryer. Cook beets at 400 degrees F (204 degrees C) for 20 minutes.
Cook linguine according to package instructions. (The linguine I used required 10 minutes of cooking time). Drain pasta when cooked and set aside.
Using a food processor, pulse together beets, garlic, walnuts, oil and miso until completely smooth.
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.
Toss beet pesto and pasta together.
Portion onto small plates and serve warm. Garnish with onion sprouts.
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