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Bucatini with Arugula, Beetroot and Roasted Walnuts

Bucatini with Arugula, Beetroot and Roasted Walnuts

How bright and wonderful does our bucatini with arugula, beetroot and roasted walnuts look? Okay, okay… I will say it – it looks incredible!

Confession time. I have a strange obsession with food. Probably stranger than most food obsessions. This use to concern me, but I am now taking comfort in the fact that it could be a lot weirder obsession and that my intense focus on food allows me to help other vegans around the world. And that is pretty cool! Part of this obsession is to make my food look good and I mean, really good. I call it taking pride, others call it strange. Each to their own though. So, when I whipped up this beauty this week, I was beyond thrilled! Because the colours of this dish made my heart sing in happiness, and my taste buds dance.

You can’t ask for any more than that right?

Yes, we can actually. We can ask for full tummies (which a given with this meal), good nutrition, and a balanced dish. I have good news for you my friend – this ticks off all of those boxes! So let’s take a closer look.

To make this eye-catching recipe, you will need 12 ingredients and 20 minutes. Yes, you read that right! It doesn’t get much easier than this.

We will start off our recipe with the pasta, bucatini, and some beetroot. This will offer us a good source of carbohydrates, manganese, potassium, folate, and fibre. Next, we add in some shallots, garlic, and coconut milk for vitamin B6, vitamin C, iron, vitamin E, and magnesium (to name a few).

For good measure, we top this dish off with some rocket and walnuts. It’s hard to say no when so much goodness is rolled up and served in one bowl!

Bucatini with arugula, beetroot, and roasted walnuts is the perfect dish to whip up quickly for lunch or dinner because it’s:

  • Healthy! 
  • Great tasting.
  • Very easy to make.
  • A good source of protein – 11g per serve. 
  • A good source of dietary fibre – 5g per serve. 

In case you have any leftovers (I doubt it but you never know) or you want to prepare a meal for the next day, you can store your cooked dish in an airtight container, in the fridge for up to 48 hours.

I hope you have enjoyed this recipe as much as I enjoyed preparing it for you all! Be sure to take some photos when you try this and share them with us. It’s certainly going to be Instagram worthy!

Liked this recipe? Why not head over and check out our Barley with Green Asparagus and Spinach for another great dinner or lunch recipe.

Ingredients
9
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Coconut, Gluten, Olives

Ingredients

For the Sauce

  • 8 oz beetroot (chopped into small cubes)
  • 1 cup coconut milk
  • 1 clove garlic (minced)
  • 1 tsp maple syrup
  • 2 tsps olive oil
  • 2 medium shallot (thinly sliced)

For the topping

  • 1 lemon (juiced)
  • 112 cups rocket (washed)
  • 13 cup walnuts (crushed and roasted)

For the seasoning

  • 12 tsp black pepper (ground)
  • 1 tsp sea salt

For the pasta

  • 4 oz bucatini

Directions

  1. Preheat a big pot of water for the pasta and boil it until al dente.
  2. Use a big skillet and fry the beetroot with olive oil for about five minutes.
  3. Add the maple syrup, shallots and garlic and fry for about one or two minutes.
  4. Use a food processor or an immersion blender and blend the coconut milk together with the beetroot.
  5. Add the seasoning to the sauce and mix everything well.
  6. For serving add some rocket, pasta, sauce and walnuts on a plate or bowl.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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