Pasta with roasted beetroot pesto

Pasta with roasted beetroot pesto

Total: 1 hr 10 Min. | Active: 25 Min.
vegetarian, lactose-free
Nutritional value / person: 838 kcal
, Fat: 39 g
, Carbohydrate: 94 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


550 g raw beetroots, peeled, in carvings
3 garlic cloves, crushed
2 tbsp olive oil
½ tsp salt
a little pepper
2 sprigs rosemary


1 dl olive oil
4 tbsp sunflower seeds, roasted
6 tbsp sage, roughly chopped
40 g grated Parmesan
¼ tsp salt
a little pepper


500 g pasta (e.g. Linguine)
salted water, boiling
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How it's done

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Mix the beetroot, garlic and oil in a bowl, season, spread on a lined baking tray together with the rosemary.

To roast

Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, place in a blender.


Add the oil, the sunflower seeds and sage to the beetroot, puree. Stir in the cheese, season.


Cook the pasta in boiling salted water until al dente, set aside approx. 100 ml of the cooking water, drain the pasta and return to the pan. Mix the reserved cooking water with the pesto, add to the pasta, mix well until the pasta is evenly coated with the pesto.

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