A mouthwatering pink pasta that is ready in 10 minutes! All you need is a blender, a sauce pot and a few ingredients.
If you’ve been scrolling through social media recently, you’ve come across the stunningly bright pink viral Barbie rasta recipes. This vibrant dish, characterized by its colourful roasted beets and creamy sauce, has become a sensation on Instagram and TikTok.
Well, I made a simplified vegan version to make it easier for a weeknight meal. I used red lentil pasta for this recipe, but you can use any pasta you like.
Why red lentil pasta?
- Nutritional Boost: Red lentil pasta is made from red lentil flour, a great plant-based protein and dietary fibre source. Lentils are rich in essential nutrients like iron, folate, and B vitamins. Incorporating red lentil pasta into your recipe adds a protein punch to your meal, making it more satisfying and nutritionally balanced.
- Gluten-Free Option: If you’re following a gluten-free diet or have gluten sensitivities, red lentil pasta is an excellent alternative to traditional wheat-based pasta. It allows you to enjoy the flavours and textures of pasta without the discomfort gluten can sometimes bring.
- Low Glycemic Index: Red lentil pasta has a lower glycemic index than traditional pasta. This means it causes a slower rise in blood sugar levels, providing sustained energy and helping you feel full for longer. It can be an excellent choice for those looking to manage their blood sugar levels.
- Vibrant Color: Like the colourful beets in the Barbie pasta recipe, red lentil pasta adds a nice pop of colour to your dish.
- Versatility: Red lentil pasta is quite versatile and can hold up well in various pasta recipes. It is, however, more fragile than wheat.
The only caveat? You may not love the taste at first. And if you’re sensitive to legumes and high-fibre foods, it could cause digestive discomfort. If that’s the case, go for spelt pasta or half red lentil and half wheat.
Print Recipe
Barbie Pasta your kids will love! [Vegan/Gluten-Free]
This mouthwatering pink vegan pasta is ready in 10 minutes! All you need is a blender, a sauce pot and a few ingredients. You'll make your Barbie loving friends and family proud.
Ingredients
Beet sauce
- 1 cup raw beet chopped
- 2 cups soy milk* unsweetened, full fat
- 4 to 6 cloves garlic
- 1/3 cup sunflower seeds
- 1/4 cup extra-virgin olive oil
- 1 to 2 tablespoons nutritional yeast
- Salt & pepper to taste
- 250 g pasta of choice I use red lentil pasta to up the protein and make it gluten-free
- Handful fresh basil chopped
Instructions
- Add all beet sauce ingredients to a blender and blend until until super smooth.
- Add beet sauce to a large pan and simmer over low heat for about 10 minutes to cook the garlic and beet, remove raw flavours and thicken the sauce. Taste and add salt and pepper as needed.
- While the sauce is cooking, cook the pasta in a separate pot. Red lentil pasta cooks in about six minutes. For wheat pasta, you can cook in advance.
- Toss cooked pasta into the beet sauce. Add fresh basil.
- Top with fresh basic or colourful beets.
Notes
*To make this dish soy-free or allergen-free, use oat milk or a high-fat high protein unsweetened plant-based milk of choice.
The pasta dish came out light pink, which is what I was aiming for, but you can definitely up the amount of beet for a richer more fuchsia colour. Keeping in mind that the beet will add an earthy flavour.
Nutrition
Calories: 257kcal | Carbohydrates: 11g | Protein: 22g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 87mg | Potassium: 361mg | Fiber: 2g | Sugar: 6g | Vitamin A: 481IU | Vitamin C: 11mg | Calcium: 185mg | Iron: 2mg
Calories: 257kcal | Carbohydrates: 11g | Protein: 22g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 87mg | Potassium: 361mg | Fiber: 2g | Sugar: 6g | Vitamin A: 481IU | Vitamin C: 11mg | Calcium: 185mg | Iron: 2mg
Tried this recipe?Share and tag @meloandmills!
