Warm Beetroot Fusilli with Yoghurt, Dill & Crushed Pistachios


This is a healthy, bright and nutrient charged alternative to a classic standard butter & cream pasta sauce.

Warm Beetroot Fusilli with Yoghurt, Dill & Toasted Pinenuts

Zoe Alakija | 20th August 2019

  • prep time: 10
  • cook time:10
  • total time:20

Servings: 4


  • 8 oz dried fusilli
  • 2 cooked beetroots
  • 2 tablespoon fresh lemon juice, plus more for serving
  • 250 g/1 1/2 cups Soya yoghurt
  • 1 tsp dried ground cumin
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • dried chilli flakes, optional
  • vegan grated parmesean, optional
  • fresh dill, optional
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup pistachios, chopped finely


  1. Blend the beetroot, lemon juice, soya yoghurt, cumin, garlic, and olive oil, then set aside.
  2. Bring hot water to a boil in a medium saucepan with a dash of olive oil and salt and cook pasta according to instructions on packet.
  3. Once the pasta is cooked, drain and let cool.
  4. Once cooled, slowly sdd the pasta to the yoghurt sauce, bit by bit, making sure not to curdle the yoghurt.
  5. Once all the sauce is in, season with salt and pepper.
  6. Plate and top each serving with chopped pistachios, chilli flakes, vegan parmesean, a squeeze of fresh lemon juice, cracked black pepper and any other garnishes you may like.
  7. Serve whilst still warm.


  • Servings: 4
  • Fat per Serving: 13.1g
  • Calories: 356