This is a very tasty meal, we quite enjoyed it. It would be pretty for Valentine’s Day or be great on any other day as well.

Beets and Red Cabbage On Pasta – License photo

Serving Size: 4


for the pasta:

  • 3 cups spirelli pasta
  • 3 beets, peeled and cubed
  • 1/2 small red cabbage, thinly shredded
  • 1 large red onion, thinly sliced
  • 2 tablespoon olive oil
  • 1 lemon
  • red pepper flakes
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup vegetable stock, or apple juice to braise the red cabbage

for the creamy vegan cheese:

  • 1 cup plain soy yogurt
  • 1 large teaspoon mustard
  • salt
  • lemon juice
  • Tabasco
  • of nutmeg
  • 1/4 cup nutritional yeast
Beets and Red Cabbage On Pasta


  1. Peel and cut the beets.
  2. Place in a steamer and steam until soft. Alternatively boil until soft.
  3. While the beets are cooking, shred the red cabbage in very thin slices.
  4. Slice the red onion and mince the garlic.
  5. Heat the oil in a large frying pan.
  6. Add the red onion and begin to sauté.
  7. As the onions become glassy, add the shredded red cabbage and minced garlic.
  8. Bring a large pot of lightly salted water to boil.
  9. When the beets are cooked, drain and add to the cooking red cabbage.
  10. Add a bit of vegetable bouillon or a splash of apple juice to braise the red cabbage and beets.
  11. Add the pasta to the boiling water and cook until al dente.
  12. Prepare the vegan cheese sauce by mixing the ingredients together in a medium bowl.
  13. Season the red cabbage and beets with a splash of lemon juice, pinch of red pepper flakes, salt and pepper.
  14. Drain the pasta.
  15. Serve the pasta with the beet and cabbage mixture on top.
  16. Add a few dollops of the creamy vegan cheese.
  17. Garnish with a few sprinkles of thyme leaves.


If you wanted to make it heartier, you could add spicy tofu pieces or a few crumbled pistachios.