Blushing Beet Pesto Pasta
Visually alluring blushing beet pesto pasta is delicious dinner recipe. This vegan and gluten free savory al dente pasta with delicious beets walnut pesto is perfect for weeknight dinner or special occasion meals !
Servings: 6 people
Calories: 207kcal
Ingredients
- 16 oz. pasta I used gluten free penne variety
- 2 medium red beets steamed or roasted and peeled
- 2-3 garlic cloves
- ⅓ cup chopped walnuts or almonds or pine nuts
- ¼ cup olive oil
- 1 Tablespoon lemon juice
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
Optional Garnishes :
- ⅓ cup parmesan cheese nutritional yeast if vegan ,
- ⅛ teaspoon red pepper flakes
- ¼ cup fresh chopped basil or parsley
Instructions
- Cook the pasta according to package directions.
- While the pasta is cooking, pulse the beets, walnuts, garlic, and lemon juice in food processor. Slowly drizzle in olive oil until fully blended. Taste and adjust the salt and pepper. Your beets pesto is ready.
- Add beets pesto to cooked pasta, and lightly mix.
- Garnish with parmesan cheese, chopped basil and red pepper flakes and serve. Bon Appetit!!
Notes
INSTANTPOT INSTRUCTIONS TO COOK PASTA
Spray the main steel insert lightly using cooking oil. Pour the pasta in the main steel insert. Add a teaspoon of oil and salt. Pour just enough water to cover the pasta. DO NOT SUBMERGE. Close the lid. Place the knob in SEALING position. Press MANUAL or PRESURE COOK button. Choose half the time mentioned on the pasta box minus 1 minute. Usually it is 4-5 minutes. When InstantPot beeps after it's done cooking, wait on keep warm timer for 4 minutes and release the leftover pressure by turning the valve to VENTING. Drain excess liquid (if any) in the sink and your cooked pasta is ready. INSTANTPOT INSTRUCTIONS TO STEAM BEETS Rinse and wash the beets clean. Cut the top of the green if any. Pour 1 cup cold water in the steel insert of the pressure cooker. Place a trivet or steamer basket in the main steel insert. Place the beets on the trivet or steam basket. Close the lid , valve at SEALING. Press MANUAL or PRESSURE COOK at High Pressure for 20 minutes (firm and a little crunchy) - 28 minutes (soft with some chew) Use QPR - Quick Release by turning the valve from SEALING to VENTING. Carefully open the lid. Allow beets to cool completely. Remove the peel ( which slides off easily ) before using. These cooking times are for medium ( tennis ball ) sized beets. For smaller beets, choose 15 minute. For larger beets, cut them in quarters and choose same cooking time as medium size. HOW TO ROAST BEETS IN THE OVEN Preheat the oven to 375 degrees F. Wash and scrub the beet and pat it dry. Peel and chop it into ½” cubes and place the pieces on a large sheet of foil. Wrap the chopped beet in foil, making a foil packet. Place the packet on a baking sheet. Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out. Allow beets to cool completely before using. Remove the peel ( which slides off easily ) before using.
Spray the main steel insert lightly using cooking oil. Pour the pasta in the main steel insert. Add a teaspoon of oil and salt. Pour just enough water to cover the pasta. DO NOT SUBMERGE. Close the lid. Place the knob in SEALING position. Press MANUAL or PRESURE COOK button. Choose half the time mentioned on the pasta box minus 1 minute. Usually it is 4-5 minutes. When InstantPot beeps after it's done cooking, wait on keep warm timer for 4 minutes and release the leftover pressure by turning the valve to VENTING. Drain excess liquid (if any) in the sink and your cooked pasta is ready. INSTANTPOT INSTRUCTIONS TO STEAM BEETS Rinse and wash the beets clean. Cut the top of the green if any. Pour 1 cup cold water in the steel insert of the pressure cooker. Place a trivet or steamer basket in the main steel insert. Place the beets on the trivet or steam basket. Close the lid , valve at SEALING. Press MANUAL or PRESSURE COOK at High Pressure for 20 minutes (firm and a little crunchy) - 28 minutes (soft with some chew) Use QPR - Quick Release by turning the valve from SEALING to VENTING. Carefully open the lid. Allow beets to cool completely. Remove the peel ( which slides off easily ) before using. These cooking times are for medium ( tennis ball ) sized beets. For smaller beets, choose 15 minute. For larger beets, cut them in quarters and choose same cooking time as medium size. HOW TO ROAST BEETS IN THE OVEN Preheat the oven to 375 degrees F. Wash and scrub the beet and pat it dry. Peel and chop it into ½” cubes and place the pieces on a large sheet of foil. Wrap the chopped beet in foil, making a foil packet. Place the packet on a baking sheet. Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out. Allow beets to cool completely before using. Remove the peel ( which slides off easily ) before using.
Nutrition
Serving: 1cup | Calories: 207kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 123mg | Fiber: 2g | Sugar: 1g