Roasted Beetroot Cream Sauce for Pasta

roasted beetroot cream sauce on spaghetti
With garlic bread and broccoli…

This roasted beetroot cream sauce is earthy and easy, and so delicious and vibrant in colour.

We roasted a bunch of beets the night before when the oven was on for another meal, and then popped them in the fridge until needed. We used beautiful stripey Chioggia beetroot from the garden but any beets will do.

Beetroot Cream Sauce

  • Pour the beets and roasting oil into a saucepan.
  • Add: 1 chopped onion, a few cloves of garlic, a small bunch of parsley and a little chopped celery.
  • Fry up for a few minutes until the veg is softened.
  • Pop into a blender with a small box of vegan cream and a little salt. We used Oatly.
  • Blend!
  • Stir into pasta of your choice. It worked very well with spaghetti, coating a 500g packet perfectly.

If you liked this beetroot cream sauce, check out our other main dishes here.

Book of the Moment

Creating a Forest Garden: Forest gardening is a novel way of growing edible crops – with nature doing most of the work for you. A forest garden is modelled on young natural woodland, with a wide range of crops growing in different vertical layers. Unlike in a conventional garden, there is little need for digging, weeding or pest control. Buy UK

Olio

Active in many countries across the world, Olio is an app that you can download to your phone to share food in your local area. It does have a desktop version too. People share things that they can’t use up in time from their fridge, or cupboard items that they no longer want. Food Waste Heroes (which you can volunteer to be) collect yellow stickered or surplus food from businesses and then share it for free on the app.

sunflower in the garden and a beetroot cream sauce
Sunflower in the garden
GreenBay 100% vegan supermarket

Vegan Macaroni Cheese Recipe Using Miso

vegan macaroni cheese

This vegan macaroni cheese recipe uses sweet white miso paste for some of its cheesiness! If you want to make it more yellow you can add turmeric to it, but we quite like it in this paler form.

Vegan Macaroni Cheese Ingredients

  • 1 bag (500g) macaroni – we favour the Scottish brand of Marshalls, it has a nice curl to it and good texture for this recipe.
  • a tablespoon vegan margarine
  • 1 onion or leek, finely chopped
  • 2 tablespoons of plain white flour
  • 1 litre of unsweetened soya milk
  • a stock cube (we used Kallo organic)
  • 1 teaspoon of smooth yellow mustard
  • 2 heaped tablespoons of sweet white miso
  • seasalt to taste
  • 2 or 3 large tomatoes, thinly sliced
  • Grated vegan cheese (in the UK GreenBay have a huge range of cheeses, including many artisan small batch varieties.)

Method

Cook the macaroni as per packet instructions. While the water is coming to the boil/pasta cooking, prepare the sauce. Melt the marg and cook the onion in it for a few minutes. Add the flour and stir thoroughly. Gradually add the milk, stirring all the time to avoid lumps (but don’t worry too much, they seem to be un-noticed in the final mix anyway). Add in the stock, mustard and salt, still stirring away. Once the sauce has thickened, remove from heat and stir in the miso.

Put your grill on to heat on high. Drain your pasta (once cooked) and mix in the sauce. Place in a large oven proof dish and top with the tomatoes and then cheese on top. Place under the grill for a few minutes until it goes a little squidgy (a very specific and precise term)… yum.

Catkins by the loch:

vegan macaroni cheese


Raw Spaghetti Bolognese with Courgetti #vegan

raw spaghetti bolognese

Delicious and zesty, fresh and full of flavour, this raw Spaghetti Bolognese is bursting with goodness too.

Ingredients – for one person

  • one courgette (zucchini)
  • 2 large ripe tomatoes
  • 2 sticks of celery
  • a handful of walnuts
  • one clove of garlic, peeled
  • a squeeze of lemon juice (optional)
  • fresh herbs of your choice. You don’t need a great quantity when the recipe is raw as the flavour will be strong. A few small sprigs or leaves are enough. Oregano is traditional, but parsley, sage, thyme, lovage and lemon balm all work well, or a mixture thereof.
  • olives to top

Method for Raw Spaghetti Bolognese

Spiralize the courgette into noodles, or courgetti, using a spiralizer or cut into thin strips with a vegetable peeler or knife. Blend up all the other ingredients to make make the sauce. A high powered blender works best to get the nuts really smooth. Dish up your noodles and sauce and top with olives and/or chopped herbs. Enjoy your Raw Spaghetti Bolognese!

Our Vegan Christmas section has been updated and streamlined, hence the glut of festive posts before this one! Check it out for lots more recipes and gift ideas too.

Lucy’s traditionally published books are available on Amazon UK  and Amazon worldwide, also Waterstones or see Author website for more details.

Ailish Sinclair's novels

Spinach Tofu Manicotti for Christmas or Yule

vegan spinach tofu manicotti recipe

This Spinach Tofu Manicotti recipe is by Secular Pagan

Not exactly a traditional Yule/ Christmas dish, but it’s red, white, and green, so it fits.

Filling Ingredients (stuffs about ten manicotti tubes)

  • 1 pound/450g firm tofu, drained and rinsed
  • 1 10-oz/300g box frozen spinach, thawed and squeezed dry
  • A Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage)
  • 3 green onions (scallions), including green part, sliced thinly
  • 8 ounces/230g (more or less) white button mushrooms, chopped in big chunks
  • PASTA: 1 package large manicotti tubes
  • SAUCE:  About 28 ounces/750g of your favorite pasta sauce, homemade or prepackaged.

Method

Plop tofu into a medium-sized mixing bowl and mash/crumble with your hands. Add spinach and fold into tofu with a fork, using fork to break up strands of spinach and mix evenly with the crumbled tofu. Stir in Italian seasoning, onions, and mushrooms.

Boil about 10 manicotti tubes just shy of al dente (they won’t fall apart this way when you’re stuffing them) and drain. Use your fingers to push clumps of filling into the manicotti tubes till each one is plump and full. Lay them in a covered casserole dish (more than one layer is O.K.) and pour your favorite tomato-based pasta sauce (homemade or bottled) over the whole thing. Cover and bake at 350 degrees Fahrenheit for about an hour, maybe a little less (say, 45 minutes) if you have the manicotti spread out in a single layer. Remove from oven and give it a few minutes to cool off before attempting to eat.

Note: I have to keep my sodium intake low, so I don’t add salt to anything I make from scratch (except some baked goods), so some of you might prefer to add a. 1/2 teaspoon of salt to the filling.

If you liked this spinach tofu manicotti try some of our other festive recipes