Beet Penne

Here’s a stunning, flavor-forward recipe for Penne in Creamy Beet Sauce with Shiitake Bacon—a vibrant, plant-based dish that combines the earthy sweetness of beets with smoky, umami-rich mushrooms. It’s creamy, colorful, and deeply satisfying, with microbiota-friendly ingredients and bold textures 💜🍝🍄.

🍝 Penne in Creamy Beet Sauce with Shiitake Bacon

🧂 Ingredients

For the Beet Sauce:

• 2 medium roasted beets, peeled and chopped
• 1 small onion, sautéed
• 2–4 cloves garlic, roasted or sautéed
• ½ cup cashews or sunflower seeds, soaked
• ½ cup plant-based milk or veggie broth
• 1 tbsp lemon juice
• Salt & pepper to taste
• Optional: 1 tbsp nutritional yeast or miso paste for umami

For the Shiitake Bacon:

• 1½ cups shiitake mushrooms, thinly sliced
• 1 tbsp tamari or soy sauce
• 1 tsp maple syrup
• ½ tsp smoked paprika
• 1 tbsp olive oil

Pasta:

• 12 oz penne pasta, cooked al dente
• Optional garnish: fresh dill, vegan parmesan, lemon zest

🔧 Instructions

1. Roast and Prep

• Roast beets at 400°F (200°C) for ~45 minutes until tender.
• Soak cashews or sunflower seeds in hot water for 20 minutes.
• Sauté onion and garlic until golden.

2. Make the Creamy Beet Sauce

• Blend roasted beets, soaked nuts/seeds, onion, garlic, lemon juice, and plant milk until silky.
• Season with salt, pepper, and optional nutritional yeast or miso.
• Creamy Beetroot Pasta Sauce Recipe for Healthy Dinner shows how to blend beets with cream and garlic for a smooth, vibrant sauce.

- demonstrates how to sauté beets and onions, then toss with pasta and cheese for a rich, pink finish.

- offers a quick stovetop version with butter, oregano, and grated cheese—great for adapting with vegan ingredients.

3. Make Shiitake Bacon

• Toss sliced mushrooms with tamari, maple syrup, smoked paprika, and oil.
• Bake at 375°F (190°C) for 20–25 minutes until crisp, flipping halfway.

- shows how to make smoky, crispy mushrooms that mimic bacon—perfect for topping creamy beet pasta.

4. Cook Pasta & Assemble

• Boil penne until al dente. Reserve ½ cup pasta water.
• Toss pasta with beet sauce, adding pasta water to loosen if needed.
• Top with shiitake bacon, fresh herbs, and vegan parmesan.

- demonstrates how to add beet greens and arugula for extra fiber and flavor—great for layering into this dish.

🧪 Optional Enhancements

• Add 1 tsp white miso or tulsi pesto for probiotic depth
• Stir in fermented beet kraut or top with lemony cashew cream
• Use koji-roasted mushrooms for deeper umami and microbiota support