Glutenfree & vegan red beet spaghetti
Very easy to make glutenfree and vegan spaghetti. The sauce is made from (pre cooked) red beet, tahin, garlic, lemon, some black pepper and basil. I used brown rice spaghetti.
Glutenfree pasta
My favorite pasta’s are made from buckwheat, lentils and brown rice. The first to I like in the shape of penne or fusili. But the very best spaghetti is made from brown rice. I found a very tasteful spaghetti online at Fattoria Lavialla. They ship to some European countries (including the Netherlands) and the US, but its not a big company. So check the availability. And no, this is not an affiliate link. I just like them!
Tahini
Tahini (or tahini is a paste or butter made from sesame seeds. Just like peanut butter is made from peanuts. Be sure to buy paste with just ground sesame seeds and no additives or sugar. You can make it yourself as well: just grind it very long with some oil. It will first become powder and after a while it will start to release the oil.
Other glutenfree & vegan spaghetti
FAQ
Yes, the sauce is made with red beets, tahini and lemon juice.
Yes, I used brown rice spaghetti but you can use any kind you have available.
Yes, just be sure your glutenfree spaghetti has no corn.
Red beet spaghetti
This recipe may contain
affiliate linksEquipment
- 1 cooking pan for the spaghetti
- garlic press
Ingredients
- 1 serving brown rice spaghetti
- 1 large red beet peeled and cooked
- 2 cloves garlic
- 1 tbsp tahini
- ½ lemon
- 1 handful fresh basil
- black pepper to taste
Instructions
- Cook the spaghetti according to the instructions on the packaging. Mine took 10 to 12 minutes.
- In the meantime press the garlic. Squeeze half a lemon.
- Blend the beet with the tahin, lemon juice, garlic and black pepper to taste.
- Drain the spaghetti. Mix with the sauce (in the cooking pan).
- Place the spaghetti on your plate and top with the basil.
Did you make this spaghetti or do you have any questions? Just leave a comment!