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Lentil Pasta With Beets
Rini
This is a simple lentil pasta mixed with beets in a creamy vegan alfredo sauce. It is a quick vegan dinner recipe and takes only 30 minutes to prepare.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
serving
Calories
292
kcal
Ingredients
1x
2x
3x
2
cup
Modern Lentil Pasta
Cooked, but, don't run under cold water
2
cup
vegan alfredo sauce
For Baking The Beets
1
red beet
washed and dried
1
orange beet
washed and dried
1
Tbsp
extra virgin olive oil
1/4
tsp
salt
1/4
tsp
dried basil
For Mixing The Pasta
2
tsp
extra virgin olive oil
2
Thai chili
slit and de-seeded
1/4
tsp
salt
1/4
tsp
black pepper
1/4
tsp
dried basil
Instructions
Preheat oven to 475 degrees
In a small bowl, add oil, salt and dried basil mix using a brush
Brush the oil mixture on the beets
Wrap the beets in aluminum foil and place them in the oven
Bake the beets for 25 minutes or until they pass the knife test
Let the beets cool before removing the foil
Use a large grater and grate the beets, set aside
Heat a medium sauce pan for 30 seconds before adding oil
Add the cooked lentil pasta first and then the grated beets.
Add remaining ingredients and stir well
Serve immediately
Notes
Please note that the nutritional info is an estimate and may not be 100% accurate. Please consult your dietician.
Nutrition
Serving:
4
g
Calories:
292
kcal
Carbohydrates:
8
g
Protein:
4
g
Fat:
26
g
Saturated Fat:
10
g
Cholesterol:
81
mg
Sodium:
1156
mg
Potassium:
133
mg
Fiber:
1
g
Sugar:
4
g
Vitamin A:
20
IU
Vitamin C:
5.6
mg
Calcium:
7
mg
Iron:
0.3
mg
Keyword
Modern Table pasta recipes
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