Quick and Healthy Beetroot Pesto: A Delicious Twist on Pasta Sauce

Creating a pasta sauce as quickly as noodles boil seems like a culinary challenge, but with the recipe we're sharing today, it's not only doable but also delightful. The vegetable "pesto" we're about to introduce combines taste and health seamlessly for a speedy lunch that will satisfy both your appetite and nutritional needs.

Pasta sauces typically have a high-calorie count and a sense of fullness post-meal. While creamy and cheesy dressings cloak the noodles in deliciousness, they require time to prepare and don't align with most diet plans. We're not suggesting abandoning them entirely—after all, who could resist classic Italian kinds of pasta? Instead, we propose a novel alternative featuring a not-so-common ingredient: beetroot.

Transforming beetroot into a pasta sauce serves as a healthful option, rich in iron, vitamin C, folic acid, and the essential nutrient betanin, and it also promises deliciousness. Preparing this sauce is swift, assuming the beetroots are pre-cooked. A blender does most of the work, paving the way for a hassle-free, tasty experience.

Ingredients:

• Approximately 1.1 lb of cooked beetroots,
• 4 tablespoons of flaxseed oil,
• 2 cloves of garlic,
• 1 tablespoon of lemon juice,
• Salt and pepper to taste.

How to make it:

1. Begin by adding a little apple cider vinegar, sugar, or citric acid to the boiling beets to preserve their vibrant color. This will ensure that your pasta sauce is as visually appealing as it is tasty.
2. Dice the cooked beetroots and place them in a blender. Include lemon juice, finely chopped garlic cloves, and flaxseed oil (feel free to use high-quality olive oil as an alternative). Blend until smooth. Season with salt and pepper to your liking. For a thinner consistency, consider adding a bit more vegetable fat.
3. Combine the "pesto" with your pasta of choice. It pairs wonderfully with chopped parsley and Parmesan cheese, offering a unique and enjoyable dining experience.