to make - roots pasta

This is a bit of a recipe mash-up...
Inspired by the rainbow root tangles from Green Kitchen stories made from sweet potato and beetroot. As it's all roots, I figured I could add in carrots.  Carrot led me to almond butter.-  I eat carrots dipped in almond butter as a snack.  - That combo made me think of a recipe from Tan, a plant-based restaurant in Brussels, who has this amazing carrot almond creme with umeboshi paste.  And as both carrots and beetroot are delicious with cacao.. I just had to add cacao nibs to the mix! And no cacao without salt. So sea salt to finish... Another 'One thing leads to another'-recipe mash-up. 


ROOTS PASTA
inspired by travels to Beirut
recipe type: to lunch, to serve on the side, to salad
cuisine: plantbased, vegan, dairyfree, glutenfree
serves 2


CARROT ALMOND CREME
inspired by: Tan in Brussels

what you need:

4 big carrots
1 tbsp almond butter
optional: umebushi plum paste, coconut oil.
what to do:
steam your carrots.
once softened, chop them into pieces and add them to a blender.
Add a dollop of almond butter. And blend until creamy until you reach a puree consisentecy, occasionaly scraping down the sides. You could add in water for a looser texture.
 


BEETROOT SWEET POTATO PASTA
inspired by: Green Kitchen Stories

what you need:
1 beetroot, raw, depending on the size
1/2 sweet potato, depending on the size
coconut oil
sea salt and pepper
what to do:
preheat the oven to 175C.
spiriulize the beetroot and the sweet potato to create noodles. Toss with coconut oil.
Lay on a baking sheet,and let it roast for about 5 min. As the noodles are pretty thin, keep an eye on them, making sure they don't burn. Remove from oven.

 

TO SERVE:
small handful of basil leaves, torn
small handful of cilantro, torn
slivered almonds, toasted
cacao nibs, sprinkle

TO ASSEMBLE:
Smear a the side of the bowl with a big dollop of carrot-almond creme.
Toss in the roasted noodles. Shred a generous amount of the basil and cilantro into the bowl. Add the toasted almonds and cacao nibs. Season with sea salt and serve.

 

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