Blush Beet Verdant Pasta

Blush Beet Verdant Pasta - Food & Nutrition Magazine - Stone Soup
Photo by Sheetal Parikh

The quarantine time and my love for cooking and creating recipes gave birth to this new recipe called Blush Beet Verdant Pasta. I personally love beets – they are earthy and sweet, which I often incorporate in my cooking and I love the blush vibrant color in my foods. I was thinking of something out of the box to feed my son, and since he loves pasta I came up with this recipe.Blush Beet Verdant Pasta - Instead of the typical red tomato sauce or the white cheese sauce, I came up with beet pesto pasta with green vegetables to add color and additional nutrition.

The recipe is super yummy and easy to cook. In 30 minutes, you can cook a healthy and yummy recipe to feed the entire family.

Blush Beet Verdant Pasta


  • 2 cups cooked pasta
  • 1 medium green bell pepper
  • ½ cup broccoli florets, chopped
  • ½ cup green onions
  • ⅓ cup Brussels sprout, chopped
  • Fresh basil to garnish

For the Pesto:

  • 2 medium-size beets, boiled
  • 15 almonds
  • ⅓ cup olive oil
  • 2 tablespoons basil leaves chopped-
  • 3 tablespoons grated Parmesan
  • 3 cloves garlic
  • 1 tsp ground pepper
  • Salt to taste


Boil pasta per package instructions and leave it aside. In a blender or processor, add all the ingredients for the pesto and grind it to a paste. In a pan add one teaspoon of olive oil and saute all the vegetables until they are soft, about 10 minutes. Mix together the pasta, pesto and vegetables. Add salt to taste and garnish with basil.

Cooking Notes: Any nuts can be used instead of almonds and any of your favorite vegetables can be added to the recipe.

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Sheetal Parikh
Sheetal Parikh, MS, RDN, LDN specializes in plant-based nutrition. Since 2019 she has been an author on vegan/vegetarian diets for the Nutrition Care Manual of the Academy of Nutrition and Dietetics. She has been involved with the RD Exam Passing Score Study Task Force and Item Writing Workshop for the Commission on Dietetic Registration. Sheetal has served on the Academy’s Advisory Board Committee for Diversity and Inclusion and is the treasurer for the Florida Academy, and served in the past as Florida coordinator, and diversity liaison for the Vegetarian Nutrition Dietetic Practice Group. She achieved the feat of being a BSDN Advisory Board Member for Keiser University. She loves to create new recipes and cook healthy and yummy plant-based meals for her colleagues, friends, and family.