Description
This vibrant Creamy Beetroot Pasta with Crispy Chickpeas is a delicious vegan and high-protein dish that combines tender pasta tossed in a smooth beetroot and silken tofu sauce with crunchy, smoky chickpeas. Perfect for a quick and nutritious meal, this recipe packs bright flavors and satisfying textures.
Ingredients
Crispy Chickpeas
- 1 tin chickpeas, drained (drained weight 240g)
- 1 tbsp olive oil
- 1 tsp sweet smoked paprika
- Salt and pepper, to taste
Beetroot Sauce
- 350g pre-cooked vacuum-packed beetroot
- 300g pack silken tofu
- 4 tbsp nutritional yeast
- 2 garlic cloves, peeled
- 1 tsp white miso paste
- ½ tsp cumin
- 1 lemon, juiced
- Salt and pepper, to taste
Other
- 4 servings pasta (quantity per package instructions, approx. 320-400g)
- Fresh herbs (e.g., coriander), for garnish
- Black pepper, to serve
Instructions
- Prepare Crispy Chickpeas: Preheat the oven to 160°C fan/180°C conventional and line a baking tray with parchment paper. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel. Place the chickpeas on the tray and drizzle with olive oil, sprinkle with sweet smoked paprika, salt, and pepper. Toss everything well to coat evenly. Bake for 25 minutes until golden and crispy, tossing halfway through baking for even cooking.
- Make the Beetroot Sauce: While the chickpeas bake, place the pre-cooked beetroot, silken tofu, nutritional yeast, peeled garlic cloves, white miso paste, cumin, lemon juice, salt, and pepper into a small blender. Blend until the mixture is completely smooth and creamy. This sauce can be refrigerated in a sealed container for up to 2-3 days if not using immediately.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1/4 cup (60 ml) of pasta water and then drain the pasta well.
- Combine Pasta and Sauce: Return the drained pasta to the pot and add the beetroot sauce along with approximately 60ml of the reserved pasta water. Stir thoroughly to coat all the pasta evenly with the creamy beetroot sauce.
- Serve: Divide the pasta into serving bowls. Top generously with the crispy chickpeas, fresh herbs like coriander, and a sprinkle of black pepper. Serve immediately for the best texture and flavor. Leftovers can be stored separately in the fridge and reheated gently with a splash of water.
Notes
- Ensure chickpeas are very dry before baking to achieve maximum crispiness.
- The beetroot sauce can be made ahead and stored in the fridge for up to 2-3 days.
- Reserve pasta water helps loosen the sauce and ensures it coats the pasta smoothly.
- Reheat leftovers gently to preserve texture and flavor.
- Use fresh herbs like coriander or parsley for a fresh finish and extra color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Modern European
