Beetroot Pasta with Grilled Chicken and Roasted Vegetables
A flavorful dish featuring gluten-free pasta tossed in a velvety beetroot sauce, served with grilled chicken breasts and colorful roasted vegetables. A healthy and delicious recipe that balances flavor and nutrition.
🛒 Ingredients
4 servings
- 9 oz gluten-free pasta
- 1 medium cooked beet
- 0.5 red onion
- 2 cloves garlic
- 2.5 tbsp olive oil
- 0.5 cup plant-based milk or heavy cream
- Salt and pepper to taste
- 1 tbsp lemon juice
- 1 handful fresh basil
- 3 tbsp grated Parmesan cheese
- 7 oz chicken breast fillets
- 0.5 lemon
- 1 zucchini
- 1 carrot
- 0.5 red bell pepper
- 1 onion
- 7 oz cherry tomatoes
- 1 tsp rosemary or thyme
Watch the original video
Watch on TikTokDirections
- 1
Blend the cooked beet, red onion, garlic, olive oil, lemon juice, plant-based milk, salt, and pepper until the sauce is smooth.
- 2
Cook the pasta according to package instructions, drain, and set aside.
- 3
Toss the hot pasta with the beetroot sauce.
- 4
Sprinkle with fresh basil and grated Parmesan.
- 5
Season the chicken breasts with lemon, garlic, salt, pepper, and dried herbs.
- 6
Grill the chicken in a pan for 6-8 minutes on each side until fully cooked.
- 7
Cut the vegetables: slice the zucchini and carrot into rounds, the bell pepper into strips, and the onion into wedges.
- 8
Drizzle the vegetables with olive oil and season with salt, pepper, and herbs.
- 9
Roast the vegetables in the oven at 392°F for 25-30 minutes.
- 10
Plate the pasta and serve with the grilled chicken and roasted vegetables on the side.
💡 Chef's Tip
For extra creaminess, use heavy cream instead of plant-based milk. The vegetables and chicken can be prepared in advance. Check the cooking time for gluten-free pasta, as it generally cooks faster.
