Pasta sauce is one of my must have staples in the fridge. As you know, I love having my bread for breakfast. But for dinner, I prefer a good ol’ bowl of vegan pasta. Truly, the invention of pasta sauce are definitely a gift to busy people. Sometimes, after a whole day of work, you just don’t want to cook up a storm in the kitchen. Most noteworthy, with this pasta sauce ready, all you need to do is to boil some pasta or any kinds of noodles you prefer, udon works pretty nice too. Here I used black bean noodles because I like the taste, as well as the extra protein boost to the dish. 😆
Even more, you can pre-cook the pasta, so when you got back home, just warm up some sauce and pasta in the pan. As a result, this creamy vegan beetroot almond pasta sauce, my friend, is an absolute savior for lazy and/or busy people who want healthy delicious food without spending much time.
And there you go, a simple, comforting and delicious dinner is ready. This pretty looking pink pasta sauce consists of beetroot, bell pepper and tomato. Hence, it’s a good way to sneak in some veggies in one’s diet if you struggle in your daily vegetable intake.
Not Your Ordinary Pasta Sauce
However, not all pasta sauce are created the same to me. Normal marinara sauce doesn’t bring happiness to me and I think most vegans will understand that. Have you ever experienced going to a fancy Italian restaurant and found that the only vegan option is probably pasta with tomato sauce and some boring vegetables? Sadly, no matter how good the pasta is, it’s just not something you want to order when dining out. What’s more, it only shows that the restaurant doesn’t even bother to cater to vegans.
How I Came Up With This Recipe
When I’m creating a recipe, there are 2 major criteria I will consider – Taste & Aesthetic (surprise, surprise😝). For most recipes, I take inspirations from dishes that I had at restaurants when I travel. For the others, I usually combine and experiment with ingredients I have on hand. This recipe is the latter.
One day, I ran out of my vegan alfredo sauce (recipe coming soon) because my family love it so much and they finished it all up much quicker than I’ve expected. As I was freaking out for not being able to have pasta that day, my mom, as always, came to the rescue. She brought home a local organic beetroot. My original plan is to make a salad with roasted beetroot. Yet, while I was baking the beetroot in the oven, I came up with the idea of this recipe – super creamy vegan beetroot almond pasta sauce.
Alongside with the roasted beet, I blended together some roasted red capsicum (aka bell pepper) and tomatoes. I know what you are thinking. It seems like an ordinary tomato sauce, but it’s not. The veggies we used here provide a hint of sweetness, while the almonds make the sauce creamier without using any cream, as well as complimenting the roasted flavors. More importantly, for even more umami flavor, I used some miso paste and vegan Worcestershire Sauce. One point to note is that I’m using adobo seasoning in this recipe.
For those of you who are not familiar with adobo seasoning, it’s a staple in Latin American’s kitchen and is mainly used in meat-based dishes. When I was first introduced to this seasoning by my former domestic helper, and ever since I started using it in my veggies, I’m hooked and addicted to it. It is basically a mix of herbs and spices such as cumin, garlic, onion, oregano, paprika and turmeric. I also included the recipe of my adobo mix below if you want to try it out.
Ways To Use This Recipe
Although this is a “pasta” sauce, I sometimes like to use it as salad dressing and spread on bread. You can even use it as a dip for vegetable sticks, hence a perfectly simple afternoon snack for work or school. Click here for more dressings and sauce inspirations. Among all those recipes, I especially love my carrot dressing recipe, which (fun fact) is also my first ever recipe on the blog 😎
If you are feeling fancy, you can also bake this sauce with some pasta and vegan mozzarella cheese.
Creamy Vegan Beetroot Almond Pasta SauceCourse: CondimentCuisine: ItalianDifficulty: Medium
Red Capsicum, Beetroot, Tomato (1 each)
1/2 cup almond
1 Tbsp adobo seasoning* (recipe below)
1/2 Tbsp smoked paprika
1/2 white onion
2 cloves garlic
1 tsp miso paste
1 Tbsp vegan Worcestershire Sauce
Dried basil, oregano, parsley (1 tsp each)
Pinch of cayenne pepper
Salt & black pepper to taste
- Adobo Seasoning
1 Tbsp cumin
2 Tbsp smoked paprika
1/3 cup garlic powder
1/3 cup onion powder
1/4 cup dried oregano
1/4 cup turmeric powder
3 Tbsp black pepper
1 Tbsp cayenne pepper
2 Tbsp sea salt
- Preheat oven to 200°C or 400°F. Wrap the beetroot and half an onion in aluminium foil. Using a knife, make a cross mark at the bottom of the tomato. Place the red capsicum, tomato and wrapped beetroot & onion in the oven. After 15-20 mins, the skins of the red capsicum will become dark and have collapsed.
- Remove the red capsicum, tomato and onion from the oven and let cool. Continue to roast the beetroot for another 30-40 minutes or until it becomes soft. Then, set them aside and let it cool completely before proceeding to the next step.
- Place everything in a high-speed blender and blend until the sauce is very smooth. Add water if the sauce is too thick. Taste and adjust salt and pepper if necessary.
- Before serving, simply warm the sauce together with some cooked pasta of choice and you are done. ☺️ I used some black bean pasta here ✌🏻