Red beet spaghetti with vegan walnut miso 'Parmesan'

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dinner

main | pasta & gnocchi

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Very quick and easy to make bright pink vegan spaghetti with a sauce made from red beet. Combined with either tahini (not fat-free) or chickpea miso (not ferment-free), garlic, lemon juice, a hint of black pepper (optional) and fresh basil. Topped with a homemade sprinkle of Parmesan made from roasted walnuts and chickpea miso. I eat gluten-free and I used brown rice spaghetti. But of course you can make this dish with any kind of spaghetti or other pasta. Easy to make for every day of the week. Perfectly pink for a romantic Valentine’s day dinner as well.

White plate with a serving of red beet spaghetti with walnut Parmesan, horizontal image

Ingredients

Gluten-free spaghetti – I used 2 servings of brown rice spaghetti
Red beets – Pre-cooked, roasted or steamed (and peeled). Don’t buy beets unlees you’re sure they are organic and non-GMO (1).
Garlic
Tahini or chickpea miso – This way you can either choose for a fat-free or a ferment-free option.
Lemon juice
Black pepper – A few pinches. Optional & to taste, for Medical Medium not one of the favourite ingredients with a kick (bigger fan of red pepper), because it can be hard for the gut.
Toppings: homemade walnut Parmesan and a handful fresh basil. For a fat-free version you can opt for this quinoa Parmesan.

Red beet

In some countries, like the US, it may be hard to find organic and non-GMO beet. Where I live it’s a bit easier. When I’m in a hurry I use pre-cooked red beets. If you want to prepare them yourselves you have several options. The fastest way is to steam them, peeled and in cubes, for 15 minutes. Or cook them for about 30 to 45 minutes (depending on their size). You can also roast the beetroot in the oven at 360F or 200C, whole and wrapped in parchment paper, for about 45 to 60 minutes. The skin comes off easily after roasting or cooking.

Gluten-free pasta

My favorite spaghetti is made from brown rice. But you have many other options, like chickpea spaghetti, cassava spaghetti and squash spaghetti. All are perfect for whole food protocols like WFPB and Medical Medium.

Tahini

The sauce can be made with chickpea miso or tahini. 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 artificial 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.

Chickpea miso

Chickpea miso is the perfect substitute for anyone avoiding soy. The flavour is almost identical and it’s entirely made from chickpeas.

Other pasta recipes

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White plate with vegan & fat-free eggplant pasta sauce,. vertical image from above — Pasta with a fat-free eggplant sauce

Two rustic white bowls on a white background with a red lentil pasta with spinach, mushrooms and cashew nuts — Pasta with mushrooms and pesto

White plate with a vegan & fat-free pasta carbonara, vertical image from the front — Fat-free pasta carbonara

FAQs

Is this pasta WFPB?

Yes, the sauce is made with red beets, tahini or (chickpea) miso and lemon juice. You don’t need any oil.

Is the spaghetti gluten-free?

Yes, I used brown rice spaghetti but you can use any kind you have available, like chickpea, cassava and squash.

Is this recipe Medical Medium?

Yes, I’ve created a fat-free and a ferment-free version (choice between chickpea miso or tahini). When choosing the fat-free version, don’t use the walnut Parmesan but opt for the quinoa Parmesan. Be sure your gluten-free spaghetti has no corn. Red beets are not a top healing food but they are mentioned in some books (1). Skip the black pepper if it’s an irritant for you (2).