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Creamy Beetroot Rotini with Lemon & Thyme (Paleo Vegan)

Yields5 ServingsPrep Time1 hr 15 minsCook Time30 minsTotal Time1 hr 45 mins

I have loved beetroot from the time I was a wee girl. So, I am always looking for ways to highlight the humble nutrient packed beet. This is made dairy free by using dairy free "feta" by Violife foods or if you can tolerate dairy use authentic Greek sheep/goat milk feta. Bulgarian feta is another option as well. Beet root goes well with rosemary as well so you can use fresh rosemary in this as well. This pasta tastes wonderful as leftovers and in fact I often just eat it cold for lunch. If you can not eat nuts, substitute freshly toasted pumpkin seeds for the walnuts.

 3 large beets
 olive oil
 1 large Shallot, finely sliced
 4 cloves Garlic, finely sliced
 2 tbsp fresh thyme leaves or chopped rosemary
 2 lemons, zested and juiced
 1 cup violife foods "feta" cheese or Greek Sheep's milk feta
 ¾ cup toasted raw walnuts
 sea salt and freshly cracked black pepper
 1 240 gram package Jovial foods cassava rotini

Preheat oven to 400 F . Prick beets with a fork and wrap in parchment paper then in tin foil and roast in oven for about 1 hour or until cooked . Allow beets to cool and then remove the skin and slice thinly. Set water to boil for the pasta.


Over medium low heat drizzle olive oil to coat the bottom of a large saucepan. Add sliced shallot and sauté until softened, about 20 minutes. Add the garlic and sauté for a couple of minutes. Then add the sliced beets and thyme.


As the pasta is cooking and almost done add a ladleful or so of the pasta water to the pasta. Then add the lemon juice and stir. Let cook about another 10 minutes or so. Add the crumbled feta or vegan cream cheese and stir. Add the cooked pasta and stir. Feta will meld into a creamy sauce with the pasta. Toast walnuts in a 350 F oven for about 5-10 minutes, making sure not to burn. Once cooled, chop and top individual pasta portions.

Nutrition Facts

Servings 0