I was recently asked by Tanya’s Just Real to prepare a recipe using one of their sauces. I was sent a selection of their 6 cold pressed sauces to try, and upon smelling the Beetroot Cahoot, I just knew what I had to make. A beetroot pesto pasta salad recipe!
My recipe inspiration was derived from one of my good friends whom always makes her infamous ‘pesto pasta salad recipe‘ when we have a BBQ in Australia. So I was eager to put my own spin on this and hope that my fussy toddler would enjoy this quick and easy pasta salad recipe.
I hope I can inspire you to try this beetroot pesto pasta salad recipe yourself. It is the perfect side dish for a BBQ or to enjoy on its own for lunch.
All About Tanya’s Just Real!
Tanya’s Just Real are the UK’s first cold pressed sauces, and they are delicious hot or cold. Once you have tried them, you will never want to go back. These sauces contain real, fresh ingredients with no added nasties – so they taste great and are just like cooking from scratch!
The concept was borne out of the challenges faced by every working mum when it comes to cooking healthy food from scratch. To make life a little easier for fellow time-poor, health conscious foodies & families, Tanya created her brand. It started with some quirky names and filling bottles with fresh ideas and fantastically different flavors, and the idea grew from there.
The brand is passionate about staying healthy, both mentally and physically, all whilst juggling the challenges of this busy modern family life.
Benefits of Cold Pressed Sauces
When you cold press, you use a high pressure process and there is no heat involved. This means the original nutrients and product qualities (taste, texture, & colour) are not compromised and freshness is maintained. This is in contrast to most other sauces which go through a pasteurisation process. Such process involves heating food in order to deactivate harmful bacterias. And whilst this gives food a long shelf life, it compromises the nutritional quality and healthy benefits of the fresh ingredients.
Tanya’s Just Real – Beetroot Cahoot
As I mentioned earlier, I chose to use the Beetroot Cahoot cold pressed sauce in this recipe. It is purple and slick with a horseradish kick. This sauce pairs perfectly with goats cheese, game, eggs, fish and brussels sprouts. Or you could even use it as a dip with your favourite snack.
Ingredients include: beetroot, cherry tomatoes, apple, rapeseed oil, vinegar, orange juice, horseradish, carrot, red onion, olive oil, agave syrup, ginger, dill, garlic, carrot fiber and linseed flour. And remember there is:
- no added salt,
- no refined sugar,
- no sweeteners,
- no additives, and
- no preservatives.
So, basically what I am saying is there are absolutely no nasties in this sauce and just the good stuff for you to enjoy!
How To Make Beetroot Pesto Pasta Salad Recipe
Prep Time: 5 minutes
Cooking Time: 30 minutes
Cool in Fridge Time: 1-2 hours
- 1 x Bottle of Tanya’s Just Real Beetroot Cahoot Sauce
- 250 grams of Fusilli Pasta
- 60 grams of Baby Spinach, Roughly Chopped
- 100 grams of Roasted Red Peppers, Diced
- 1 Small Red Onion, Finely Diced
- 10 grams of Pine Nuts
- 50 grams of Goat’s Cheese
- Cook the pasta as per the instructions on the packet. Don’t forget to add salt (for flavor) and oil (to stop the pasta sticking together) to the cooking water.
- Whilst the pasta is cooking, chop up the baby spinach, roasted red peppers and red onion.
- Once the pasta has finished cooking, drain it into a colander. Put the chopped baby spinach into the bottom of the saucepan, pour the pasta on top of the baby spinach and place a lid on top of the saucepan. Leave this to rest for 10 minutes and allow the spinach to wilt.
- Add the red onion and roasted peppers to the saucepan with the pasta and baby spinach. Stir.
- Add the sauce to the saucepan and mix thoroughly so all ingredients are coated with the sauce.
- Season with salt and pepper.
- Transfer the salad to a serving bowl and refrigerate for 1-2 hours.
- Just before serving, sprinkle the pine nuts over the pasta salad and crumble the goat’s cheese on top to finish.