Rigatoni with Roasted Beetroot Pesto

A comforting hearty pasta dish, one of the best ways to use beetroots and perfect for cold winter days.


200 g pasta of your choice ( I use brown rice rigatoni)
250 g beetroot
200 ml plant based milk (almond or oat milk recommended)
1 large onion
30 ml vodka (skip this if you don’t use alcohol)
1/4 cup hemp hearts (cashews also work)
2 tbsp nutritional yeast (optional)
2 tsp pink Himalayan salt
1/2 tsp black pepper
1/4 cup olive oil ( or use water if you are into oil-free)
1/2 lemon juice
2 tbsp toasted pine nuts
1/4 cup chopped scallions
4 garlic cloves sliced and toasted
1 cup broccoli crown roasted
Plant based yoghurt to serve


Preheat oven to 200 degrees. Peel and wash your beets and onion. Roughly cut in chunks. Place the beets and onion into a pyrex, pour vodka and 1 tbsp olive oil over the beets and let roast in the oven for 20 minutes.

Place roasted beets, hemp hearts, plant based milk, green onion, lemon juice, nutritional yeast, pepper and salt in a food processor, mix on high until get completely smooth mixture.

Transfer mixture in a large pan, add another tbsp olive oil, stir on medium heat for 5-6 minutes.

Add your pasta into the sauce. Toss well until all pasta coated with the sauce.

Serve with roasted broccoli, pine nuts, garlic and plant based yoghurt.

If you love this recipe, you might be interested in my healthy comfort food recipe book called FOOD WE LOVE.