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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!

Tahin

Tahin (or tahini) is a pasta 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.

Red beet spaghetti

ME (Marjolein Eikenboom)

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Quick and easy to make glutenfree spaghetti from brown rice with a red beet, tahin, lemon sauce. With black pepper and basil. Vegan and Medical Medium.

Rate Pin Print

Prep Time 12

Total Time 12

Servings serving

Calories 437

Course dinner

Dish pasta

Cuisine European, Italian, Mediterranean

Holiday Valentine

Equipment

1 cooking pan for the spaghetti
small kitchen aid or (immersion) blender
garlic press

Ingredients

1 serving brown rice spaghetti
1 large red beet peeled and cooked
2 cloves garlic
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 tast.
Drain the spaghetti. Mix with the sauce (in the cooking pan).
Place the spaghetti on your plate and top with the basil.