We’re now two weeks into the Sugar-Free Challenge, and I keep getting asked by all of you: “What kinds of pasta can we eat during Phase 1?!”

I didn’t realize how many of you would be missing pasta! Since Phase 1 is based around a gluten-free diet, now’s a good time to broaden your pasta palette beyond the usual wheat: look for pastas made from brown rice, chickpeas, buckwheat, teff, quinoa, sweet potato, lentil, black bean, mung bean, and more!

The recipe I’m sharing here today – for a vegetarian Bolognese – includes a rich sauce made from beetroot and quinoa, which are already two of my favorite foods.

Here’s the recipe:

Beetroot Bolognese with Quinoa

Rezept drucken
Rezept drucken
Prep Time 20 minutes
Cook Time
Passive Time
  • 300 g beetroot fresh
  • 1 red onion
  • 1 garlic clove
  • 1 carrot small
  • 1 pointy red pepper
  • 1/2 red chili pepper
  • 1 tbsp olive oil*
  • 50 g Quinoa*
  • 400 g crushed comatoes canned
  • 100 ml beetroot juice or vegetable stock
  • salt*
  • pepper*
  • 1/2 tsp thyme* dried
  • 1/2 tsp Oregano* dried
  • 250 g organic gluten-free spirelli or
  • 250 g organic buckwheat spaghetti (soba)
  1. Boil beetroot for 1 hour.
  2. While beetroot is boiling, peel onion and garlic and finely chop. Peel and grate carrot. Wash, dry, core, and chop peppers and chili.
  3. Peel boiled beetroot (put on gloves to avoid staining!) and cut into very small pieces.
  4. Prepare gluten-free pasta according to package instructions.
  5. In a pot, heat olive oil and sauté onion, garlic, chili, and peppers for 2–3 minutes. Deglaze with canned tomatoes and beetroot juice or vegetable stock. Simmer on medium heat for 10 minutes, then add quinoa and carrots and simmer for another 10 minutes, stirring occasionally.
  6. Add beetroot and simmer for another 5 minutes. Season with salt, pepper, thyme, and oregano.
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