Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


2 cups fresh beets washed and diced
2-3 garlic cloves
Olive oil to drizzle
Chilli salt to top
1 tsp Moroccan spice mix
1/2 cup vegan cream cheese
1 cup coconut milk
1 tbsp soy sauce
1 tbsp balsamic glaze
Salt and pepper
Cooked orecchiette pasta
Vegan parmesan to top
Fresh dill to serve


1. Preheat the oven to 180 degrees Celsius. Place the beets and garlic cloves, on a baking sheet, drizzle with oil, chilli salt and Moroccan spice mix. Bake for 15-18 minutes until soft.
2. Cook the pasta accordingly to the packet instructions, place the chilled beets & some of the garlic in blender and add in the cream cheese, coconut milk, soy sauce, balsamic glaze, salt and pepper.
3. Once the pasta is cooked, drain and pour over the sauce mix well.
4. Serve with the vegan parmesan, more cream cheese, dill and chilli salt.


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