Vegan pasta with beet pesto

20 min


2 persons




0 / 5 (0 votes)


Vegan pasta with beet pesto


  • 350 g Borges spaghetti
  • 300 g beets
  • 3 tablespoons Borges extra virgin olive oil
  • ½ teaspoon salt
  • 2 tablespoons sunflower seeds
  • A handful of almonds
  • 1 tablespoon red wine vinegar
  • 2 tablespoons water
  • Salt and pepper
Borges extra virgin olive oil

Extra Virgin Olive Oil


Step by step

  1. Step 1

    Preheat the oven to 200 °C.

  2. Step 2

    Peel the beets and slice them into wedges.

  3. Step 3

    Drizzle the beet wedges with a tablespoon of olive oil and roast them in the oven for 30 minutes. 

  4. Step 4

    Cook the spaghetti in salted water according to the instructions.

  5. Step 5

    Combine two tablespoons extra virgin olive oil with the salt, sunflower seeds, almonds, red wine vinegar and water and blend. Add the beets and blend again. If necessary, add a little more water until you have the desired consistency. Add salt and pepper to taste.

  6. Step 6

    Mix the sauce with the spaghetti.

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