snowy mountain

Beet Tomato Pasta

Simple but so delicious and nutritious! It has the texture of a bolognese. I had this the week before the Escape from Alcatraz Triathlon.

Total time: 45 minutes. Makes dinner for 3-4 people.

Materials: Pasta pot; sauce pan; processor. Missing materials or ingredients? Look here.


  • Pasta
  • Olive oil
  • 1 shallot
  • 24 oz can tomatoes (diced or crushed)
  • 1 zucchini
  • 2 carrots
  • 1 medium beet
  • Handful fresh basil
  • Salt, pepper, oregano, to taste
  • Sherry, to tast


  1. Chop all vegetables into chunks, then put them in the processor and grind them to the desired consistency (I like somewhere between diced and finely ground).
  2. Chop a shallot, heat a frying pan with oil, and sauté it for a couple minutes. Add the can of tomatoes, ½ cup water, and the ground vegetables and allow them to steam with the lid on for 10 minutes. Add salt, pepper, and oregano to taste.
  3. Start the pasta water to boil and cook the pasta. Let the sauce continue simmering with the lid off.
  4. Add the basil and sherry to the sauce, let simmer ~2 more minutes, then shut it off. Enjoy!

Greetings from our kitchen!

Please sign up for the newsletter through our new website: to get a 10% discount on your first order!

We don’t spam! Read our privacy policy for more info.

Leave a Reply

Your email address will not be published. Required fields are marked *