This recipe tosses the linguini in a vibrant, creamy beet sauce and garnished with fresh dill and radishes. Because of its beautiful color, this pasta is great for a romantic evening or just a nourishing dinner for two.

Creamy Beet and Dill Linguine [Vegan, Gluten-Free]



  • 8 ounces linguine of choice (gluten-free, gran-free, etc...)
  • 8 ounces pre-cooked beets
  • 3 cloves garlic
  • 1/3 cup coconut cream
  • 2 tablespoons fresh dill, plus more for serving
  • 1 tablespoon apple cider vinegar
  • 1 lemon juiced
  • 1/2 teaspoon salt and pepper
  • 5 radishes, sliced


  1. Preheat oven 400°F.
  2. Drizzle 1/2 tablespoon olive oil over the 3 whole garlic cloves (with the skins on) and place in the oven for about 20 minutes or until they're tender and squeeze easily out of their skins.
  3. Meanwhile, boil a large pan of slightly salted water and cook the pasta to the cooking directions on the packet.
  4. Drain the pasta and return it to the pan.
  5. Place the beet, garlic cloves, coconut cream, dill, lemon, salt, and pepper in a food processor and blend it until smooth.
  6. Pour the mixture out into a small saucepan and heat this until the beet sauce is warmed through.
  7. Pour the beetroot sauce into the pasta and mix it together until it's well to combined.
  8. Serve in bowls and sprinkle the pasta with dill and sliced radishes.