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Pink Beetroot Pesto Pasta

Pink Beetroot Pesto Pasta

Brought to you by: OcadoLife
    4 serving
3.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

There aren’t too many foods that are both savoury and pink, but this is one really fun example. This pink beetroot pesto pasta is from mum and Sunday Times Bestselling author of What Mummy Makes, Rebecca Wilson, whose recipes introduce babies and young children to new flavours and textures. Even better, the grown-ups around the table will get to enjoy a tasty meal. Here, Rebecca introduces little ones to the earthy flavours of beetroot. Children will love the colour contrast of green chives sprinkled on the pink spaghetti; both youngsters and adults will enjoy the flavour contrast between the beetroot pesto and mild onion of the chives.
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  • 200g pasta of your choice
  • 250g ready-cooked beetroot
  • 1 small garlic clove, grated
  • 50g cheddar, grated
  • 50g pine nuts or cashews, toasted
  • 2 tbsp garlic-infused rapeseed or olive oil
  • 1 bunch chives, finely chopped, to serve


Step 1

Set a large pan of water over a high heat and bring to the boil. Add the pasta; cook according to packet instructions. Drain, reserving a little of the cooking liquid.

Step 2

Meanwhile, whip up the pesto by adding the beetroot, garlic, cheddar, nuts and oil to a small food processor. Add a little black pepper and whizz until super-smooth.

Step 3

Toss the pesto through the drained pasta, adding a splash of the cooking water to help loosen the mixture. Serve with a bowl of chopped chives for people to sprinkle themselves. Any leftover pesto will keep in the fridge for 3 days.

Tips or serving suggestions

402cals, 19g fat (4g saturated), 13g protein, 42g carbs, 7g sugars, 4g fibre, 0.4g salt

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