The Pasta Trilogy, Pt. 2: Tomato & Beetroot Farfalle

As I’ve said before, lazy days call for pasta. There are so many good things you can add to pasta that the possibilities are endless. This beautiful looking pasta takes less than 15 minutes to make and it’s delicious to taste.

Ingredients (for 3-4)

  • 1 package of (vegan) farfalle
  • ½ cooked beetroot, chopped (Note: for additional information on how to cook a beetroot, go to any of the previous beetroot recipes).
  • 2 tomatoes, chopped (I used Romano)
  • 2 garlic cloves, chopped
  • 1 tablespoon of olive oil
  • 6-10 medium size mushrooms, sliced (I used brown)
  • Spices: salt and black pepper to taste.
  • Optional: nutritional yeast.
  • Materials: a cooking dish/pan (I use a 20x30cm – 8×12 inch – pan), parchment paper.


  1. Line the cooking dish/pan with lightly greased parchment paper. Place the sliced mushrooms and sprinkle with some salt and black pepper to taste. Put in the oven at 140 degrees Celsius for about 10 minutes. (Note: as I’ve said before, I don’t trust timings and temperatures on recipes. You are looking for your mushrooms to get roasted and crunchy. Make sure to monitor them throughout. Once ready, remove from the oven).
  2. In a high speed blender add the beetroot, tomatoes, garlic, olive oil, and salt and pepper to taste. Blend until making a sauce.
  3. Cook the farfalle as per the package’s instruction. Once they are ‘al dente’ remove from the stove (leaving it on) and drain placing in a strainer.
  4. Add the blended sauce into the still hot pasta pot and heat up for about 1 minute. Add the nutritional yeast and mix for an extra minute.
  5. Return the farfalle into the pot, now with the heating sauce, and mix well until all the farfalle are covered and ‘dyed’ with the sauce. Remove from the stove.
  6. Plating: serve while hot with some crunchy mushrooms on top.




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