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This beetroot chickpea pasta is a simple, protein-rich meal that comes together quickly. The sauce is made by blending canned chickpeas with beetroot powder, garlic, lemon juice, olive oil, and coconut cream. The result is a creamy, earthy sauce with a mild sweetness from the beetroot. Chickpea water is used to adjust the consistency, making it smooth and easy to mix with pasta.
Spaghetti is the base for this dish, but you can use any pasta you prefer. Cooking the pasta according to package instructions ensures the right texture, and reserving some pasta water helps adjust the sauce if needed. The sauce can be prepared in advance and stored in the fridge for a few days, making this a convenient meal option.
Once the pasta is cooked and drained, it’s combined with the beetroot-chickpea sauce in a mixing bowl. Tongs make it easier to evenly coat the pasta with the sauce. If the sauce is too thick, a bit of reserved pasta water helps loosen it up. The bright pink color from the beetroot makes this dish visually appealing without any artificial ingredients.
Toppings add extra texture and flavor. Vegan feta cheese, if used, brings a tangy contrast to the creamy sauce. Toasted walnuts provide crunch, and fresh parsley or cilantro adds a bit of freshness. These toppings are optional, but they elevate the dish with minimal effort.
This pasta is best served fresh but also keeps well for leftovers. Store any extra sauce in an airtight container in the fridge for up to three days. It’s an easy, nutritious meal that works for both quick weeknight dinners and meal prep.
Yes, you can substitute with 1 small roasted beetroot, but drain thoroughly and reduce the chickpea water accordingly to maintain proper consistency.
Cashew cream, silken tofu, or vegan yogurt can be used instead, though each will slightly alter the flavor profile.
Yes, simply substitute the regular spaghetti with your preferred gluten-free pasta variety.
The sauce can be stored in an airtight container for up to 3 days in the refrigerator.
Any pasta shape works well, though shapes with ridges or cavities will hold the sauce better.
White beans or cannellini beans make excellent substitutes with similar creamy textures when blended.
Add a serving of pan-seared tofu, tempeh, or a sprinkle of hemp seeds to boost protein content.
Toasted pumpkin seeds or sunflower seeds provide a similar crunch without using nuts.
Yes, vegetables like roasted red peppers or spinach can be blended into the sauce for added nutrition.
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