Creamy Beetroot & Dill Linguine

Valentines is approaching. That means that you can expect pink food or chocolate treats from The Hungry Herbivores blog. Holidays are such a great opportunity to try out exciting recipes and forget about whatever gluttony means. We recommend you feed your loved one tonnes of amazing food and watch them get fat. Alternatively, if you’re single this vday and your friends are having their cheesy dates, you go ahead and make yourself some delicious food to remind yourself you love yourself very much.

First pink recipe is here. Beet & Dill linguine! This is a super simple recipe you can create for a romantic themed dinner, or just a regular meal to nourish your tummies. The recipe is low-fat and filled with healthy, flavoursome ingredients. The linguine absorbs the vibrant pink colours beautifully, making it the perfect ribbon of wheat to re-enact Lady & the Tramp with. Again, if you’re single, use your dog or other animal, i’m sure that would be more entertaining anyway.

Beetroot is amazing for you and your body. It is packed with iron, protein, potassium, antioxidants as well as a high concentration of nitrate, meaning it reduces blood pressure, chances of heart attacks and stroke. All round top vegetable.


So here goes! Get cooking this deliciously simple recipe for your loved ones (half the recipe if you’re having a romantic meal for 2)…

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Creamy Beetroot & Dill Linguine
Prep time
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Beetroot & roasted garlic creamy sauce and fragrant dill, mixed with linguine ribbons. Perfect, vibrant pink main to impress your loved one this Valentines (or just for a special treat).
Recipe type: Main
Cuisine: Vegan, Valentines, Low-fat
Serves: 4
  • 220g/8oz Linguine Pasta
  • 220g/8oz Pre-cooked Beetroot
  • 3 Garlic Cloves
  • ⅓ cup Coconut Cream
  • 2 tbsp Fresh Dill, plus more for serving
  • 1 Tbsp Apple Cider Vinegar
  • Juice of one Lemon
  • ½ tsp salt & pepper
  • 5 Radishes, sliced
  1. Preheat oven 200C/400F/Gas mark 6.
  2. Drizzle ½ tbsp olive oil over 3 whole garlic cloves (with skins on) and place in the oven for about 20 mins, or until tender and squeezes easily out of its skin.
  3. Meanwhile, boil a large pan of slightly salted water and cook the pasta to the cooking directions on the packet. Drain the pasta and return to the pan.
  4. Place the beetroot, garlic cloves, coconut cream, dill, lemon, salt & pepper in a food processor and blend until smooth (alternatively, use a hand blender.)
  5. Pour into a small saucepan and heat until the beetroot sauce is warmed through.
  6. Pour the beetroot sauce into the pasta and mix together well to combine.
  7. Serve into bowls, sprinkle with dill and sliced radishes .


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13 comments on “Creamy Beetroot & Dill Linguine

  1. What an beautiful shade of pink for pasta! I’ll definitely have to try this. Always nice to meet another Rosie too 😉

    • Hey Rosie!!
      Thank you! Please do. Pink food always tastes better 😉

  2. Oh my this looks fantastic! I won’t be waiting till valentine’s to try it.
    Good job

    • Good! No need to wait. Hope you enjoy!

  3. Yum yum yum! Can I come over to you guys? My beloved doesn’t like beetroot, so can I share yours please? Ha ha!

    Being the enormous Star Trek fan that I am, my first thought when I saw this, was, “Gagh! Rawr!”… and then I realised that it wasn’t in fact, a Klingon dish at all! It’s no less lovely for not being so, I hasten to point out! 😉

    Thank you so much for allowing me to share it on my Perfect Vegan Valentine round-up. The post is now live if you want to check it out (an’ y’know, share it around a bit)!

    • Who doesn’t like Beetroot! Looks like you’ll have to come share ours 😉
      No problem. Thanks for choosing our recipe for your post! We’ll definitely be sharing.
      Thanks again Nico

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