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Red Beet Pasta with Pistachio Pesto

Rawcology Inc | Red Beet Pasta with Pistachio Pesto Here’s a fresh take on Pesto Pasta that can’t be Beet! 💥Keeping a varied diet and eating a “rainbow” of colours is the best way to ensure you’re getting a wide array of nutrients, vitamins and minerals. We love this Red Beet Pasta as a different way to enjoy beets, especially in the summer. The Pesto can be made nut free by subbing in hemp hearts for the pistachios. 🌱



  • ½ cup pistachios
  • 4 cups baby spinach
  • 1 cup fresh basil
  • 1 clove garlic
  • Juice of 1 lemon
  • 2 tbsp vegan Parmesan
  • ½ tsp sea salt
  • Pinch chilli flakes
  • Cracked black pepper
  • ¼ - ½ cup olive oil
Beet Pasta
  • 1 medium beet, washed and peeled
  • ½ package of spaghetti
  • ½ red onion diced
  • 1 clove garlic, minced
  • 2 tbsp olive oil and more for garnish
  • Vegan feta (optional)


  1. Place everything in a food processor and slowly drizzle in olive oil. Scrape down sides as needed.
  2. Store in an airtight jar. Keeps up to a week but can be frozen too!
  1. Using a spiralizer, create spaghetti like strands with your raw beet and set aside.
  2. Boil and salt a pot of water and cook spaghetti, drain and set aside.
  3. Heat a pan over medium high heat and add 2 tbsp of olive oil then add red onion and sauté for several minutes. Add-in garlic and cook till fragrant for approximately 30 seconds.
  4. Add in spiralized beet and cooked pasta and toss to coat. Season with salt and pepper.
  5. Toss ¼ cup of Pistachio Pesto in with noodles. The beets will turn your pasta a lovely red colour.
  6. To serve, place more pesto on base of bowl or plate. Use a very large fork and spoon to twirl beet and spaghetti into one large mound, place on pesto.
  7. Garnish with olive oil and vegan feta. Enjoy! ✨

Rawcology Inc | Red Beet Pasta with Pistachio Pesto