Twirl your fork into this delicious beet noodle pasta recipe with avocado cream pesto.

Move over zucchini, beets are here to take over the spiralized veggie noodle scene. In this pasta recipe, beetroot takes center stage, offering a chewier, crunchier alternative to the darling zucchini. Folded into a thick, creamy vegan avocado-based pesto sauce, the beet noodles are bursting with the most beautiful colors. The earthiness of the beet is lifted to the heavens with fragrant basil and lemon, making each bite fresh, satiating, and delicious. For a change, spiralize beets for this pasta recipe and surprise your palate with new textures and aromas.

I often don’t know what to do the beetroot. I sometimes add it to my morning green juice for a liver-cleansing kick, but other than that, the vegetable confuses me. Roasted beets are delicious, but what else is there to do with them? I didn’t think there were too many options, until, I discovered the glory of spiralizing. At first, I only spiralized zucchini, but then I began to venture into other tough vegetables, include beet. When spiralized, the beetroot is sliced thinly, making its texture easier to enjoy without requiring cooking. And when the spiralized beet is mixed into a delicious sauce, the combination of crunchy and creamy entices the taste buds and offers a more rounded pasta experience.

This beet noodle pasta recipe will motivate you to not only buy a spiralizer but also enjoy beetroot more often. Bon Appetit!

Spiralized Beet Noodle Pasta Recipe with Avocado Cream Pesto

Serves 4

Ingredients

• 3 medium beets, peeled and spiralized
• 2 medium carrots, peeled and spiralized
• 2 large ripe avocados
• 1 cup cooked peas
• 2 tablespoons nutritional yeast
• 2 garlic cloves
• Juice of 1 lemon
• Handful of fresh basil
• Sea salt and freshly-ground black pepper to taste
• Dash of red pepper flakes

Directions

Toss the spiralized beets and carrots together in a large bowl. In a food processor or blender, add the avocado flesh, peas, nutritional yeast, garlic, lemon, basil, salt, pepper, and red pepper flakes. Blend until smooth.

Fold the avocado cream pesto into the spiralized beet and carrot mixture until the “noodles” are evenly coated.

Serve with a garnish of fresh basil and a dash of red pepper flakes.

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Making Beetroot Noodles Image from Shutterstock

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