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Chef Verde
24 days ago

Beet Pesto Linguine

Beet Pesto Linguine

Recipe Details

Author Roni Zaide
Prep Time 25 minutes
Cook Time 10 minutes

Summary

Silky linguine tossed in a vividly pink, earthy-sweet beetroot pesto brightened with basil and curry, enriched with coconut milk, and crowned with golden mushrooms, pumpkin seeds, and fresh basil.

Instructions

  1. 1

    Add the beetroot pesto ingredients (beets, olive oil, basil, pumpkin seeds, garlic, curry powder, sea salt, ground pepper) to a food processor or blender and process until smooth; set aside.

  2. 2

    Heat a medium pan over medium heat, add 1 tbsp oil, and sear the sliced mushrooms for about 5 minutes until golden; season with salt and pepper and set aside.

  3. 3

    Bring a large pot of water to a boil. Add the linguine and 1 tsp salt, stir, and cook according to package directions until al dente.

  4. 4

    Drain well and return the pasta to the pot.

  5. 5

    Add the beet pesto and coconut milk; toss to coat. Season with salt and pepper and cook over low heat for 1–2 minutes.

  6. 6

    Transfer to a serving dish. Top with the seared mushrooms, pumpkin seeds, and basil leaves; finish with a drizzle of olive oil and freshly cracked pepper.

  7. 7

    Optional: Add seared tempeh on top for extra protein.

Ingredients

  • 2 cups beets (raw, peeled and cubed (about 2 large beets))
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup basil leaves (fresh)
  • 4 tbsp pumpkin seeds
  • 2 cloves garlic
  • 1 1/2 tsp curry powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 tbsp oil
  • 2 cups mushrooms (sliced)
  • 400 g dry linguine (use gluten-free linguine if desired)
  • 1 cup coconut milk
  • to taste salt
  • to taste black pepper (freshly cracked)
  • 2 tbsp pumpkin seeds (for garnish)
  • 1 handful basil leaves (for garnish)
  • to taste extra-virgin olive oil (for drizzling)
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