Pink Beet Onion Pasta – healthy vegan and gluten-free alternative
Pasta dishes are probably my favorite savory option. However as I have been lowering my gluten intake, I get to try different alternatives.
I recently tried Nu Pasta, vegan and gluten-free konjac pasta. Konjac is a root that is naturally low calories and high in fiber. Because it’s not made with wheat, Nu Pasta don’t have the same texture than regular pasta but are more chewy.
They don’t have a strong taste so I would recommend using them with a creamy sauce, a pesto, or to make this Pink Beet Onion Pasta.
After making this recipe, I also thought about using these pasta in an asian soup or stew. The consistency reminded me the one of the Chinese noodles.
In this recipe, I went for a natural pink coloring from the beets, mixed with the onions and contrasted with some fresh herbs.
This post has been sponsored by Nu Pasta but all opinions are my own.
- 1 pack Nu Pasta, drained and rinsed (or regular pasta)
- ½ onion, peeled and sliced
- 1 large beet, cooked, peeled and sliced
- 1 tbsp avocado oil
- 1 garlic clove, minced
- salt and pepper to taste
- mint, parsley or scallions to decorate
- In a medium pan, sautee for 5 minutes on high heat onion, garlic and beet with the avocado oil and ½ cup of water.
- Add drained and rinsed Nu Pasta to the sauce and mix well until having the pasta completely covered.
- Serve hot.