Creamy Protein-Packed Roasted Beet Pasta


When beets are prepared the right way and mixed with the right seasonings and ingredients, they’re extremely delicious and this Creamy Roasted Beet Pasta is the proof! A simple homemade beet sauce tossed with Ancient Harvest Plant-Based Protein Red Lentil Rotini and freshly grated Parmesan is not only easy to make, it’s packed with nutrients from fresh produce. Plus, Ancient Harvest Pasta pack in up to 25g of plant-based protein per serving for a balanced meal that can be ready to enjoy in just minutes.


  • 2 boxes Ancient Harvest Plant-Based Protein Red Lentil Rotini
  • 2 large beets, cut into large pieces
  • ½ cup olive oil, divided
  • Pinch of salt and pepper
  • 2 tablespoons tahini
  • 1 lemon, juiced and zested
  • 2 cloves garlic, minced
  • ¼ cup heavy whipping cream
  • ½ teaspoon dried sage
  • ¼ cup Parmesan


  • Preheat oven to 375°F.
  • Drizzle beets with half of the olive oil and wrap in aluminum foil. Place on baking sheet and baking for 45 minutes, or until fork-tender. Allow to cool enough to handle with your hands before continuing.
  • Transfer beets to a food process and add salt, pepper, tahini, lemon zest, lemon juice, garlic and remaining olive oil. Pulse until smooth.
  • Cook pasta according to package instructions, to al dente.
  • In a saucepan over medium heat, add beet sauce, cream and sage, stirring to combine.
  • Toss noodles with creamy beet sauce, top with cheese and enjoy!