Beetroot Penne – 20g Protein | Vegan Dinner

This is the pasta that makes people stop mid-scroll. That shocking pink color? All natural beetroot, and it tastes even better than it looks. Creamy, earthy, with salty feta and crunchy walnuts – it’s become my go-to when I need something that feels indulgent but keeps me fueled for my evening walk.

The best part? The beetroot cream sauce is so smooth you’d swear there’s dairy in it. There isn’t.

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📊 NUTRITION (per serving)
Calories: 485 | Protein: 20g | Carbs: 62g | Fat: 18g | Fiber: 9g
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⏱️ Time: 20 minutes (Prep: 5 | Cook: 15)
🍽️ Serves: 1

INGREDIENTS:

• 60g (¾ cup) whole grain penne, dry
• 115g boiled beetroot (approx. ½ cup diced / 1 medium-large beet)
• 30g (3 tbsp) vegan feta, crumbled
• 45ml (3 tbsp) oat cream
• 8g (1 tbsp) walnuts, crushed
• 1 clove garlic, minced
• 1 tsp lemon juice
• 1 tsp olive oil
• 1 tsp dried basil
• Black pepper, to taste

INSTRUCTIONS:

1. Cook the pasta: Bring a pot of salted water to a boil and cook the penne according to package directions until al dente. Before draining, scoop out 2 tablespoons of that starchy pasta water and set it aside. You’ll need it for the sauce.
2. Make the pink sauce: In a blender or food processor, blend the boiled beetroot with oat cream and lemon juice until completely smooth. It should look like bright pink velvet with no chunks. If you don’t have a blender, mash the beetroot with a fork as finely as possible, though the texture won’t be quite as silky.
3. Build the flavor: In the same pot you cooked the pasta in (no need to wash it), heat the olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant – watch carefully and don’t let it brown or it will taste bitter. Add your beetroot mixture, dried basil, and those 2 tablespoons of reserved pasta water. Stir and let simmer for 1 minute.
4. Toss everything together: Add the drained penne to the pink sauce and toss vigorously until every piece is coated in that gorgeous pink color. The pasta water helps the sauce cling to each penne instead of pooling at the bottom of the bowl.
5. Finish and serve: Transfer to your plate and top with crumbled vegan feta, crushed walnuts, and plenty of freshly ground black pepper.

PRO TIP: The starchy pasta water is your secret weapon for restaurant-quality glossy sauce. The starch acts as an emulsifier between the beet juice and oat cream, preventing the sauce from separating into a watery mess. Those 2 tablespoons make the difference between “homemade pasta” and “restaurant-quality pasta.” Don’t skip this step!

CHEF’S KISS: Grate a small amount of fresh lemon zest over the top right before eating. It makes the beet flavor taste incredibly fresh and bright, cutting through the richness of the cream and making the whole dish taste more vibrant and complex. Plus: zest from ¼ lemon = +0 calories, +0g protein, but massive flavor impact.

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🌱 PLANT DIVERSITY: Whole grain penne (wheat) • Beetroot • Oat cream (oats) • Walnuts • Garlic • Basil

(If you’re tracking plants per week, this adds 6 to your count.)

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*Nutrition information is an estimate and may vary based on ingredients and brands used.* 

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ESSENTIALS

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You may find yourself in need of: 

High-Speed Blender – strong enough to turn boiled beetroot into bright pink velvet. You want power here, not prestige.

Whole Wheat Penne – firm enough to catch every drop of that shocking pink sauce. The ridges aren’t decorative. They’re strategic.

Microplane Zester – the difference between lemon juice and lemon aroma. This is where the magic happens.

Missing something?

Explore Evie’s Kitchen Essentials for additional tools and pantry ingredients.