Beetroot and Rainbow Carrot Pappardelle with Spinach Pesto Recipe by My Nutrition

beetroot pappardelle My Nutrition

Our hectic lifestyles demand more and more from us every day. More than ever we feel the need to be productive, energetic, fit, healthy and more importantly looking our best. This stunning recipe was born one evening after we arrived home from a whole week of travelling all around the country with work. We were exhausted, low in energy and in serious need of a good nutritious and delicious meal. I was craving a tasty dish to boost my energy, cleanse my body of toxins and most importantly return the glow to my tired skin. The result was this Beetroot and Rainbow Carrot Pappardelle with Spinach Pesto Recipe.

If you are a busy bee just like us, and in need of a quick, tasty and incredibly healthy recipe, you are in for a treat. Just give this recipe a try. A fabulous dish that you would be proud to present to any of your friends at a dinner party, without any hassle.

Health Benefits
 Beetroot: contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre.
 Carrot: rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
Spinach: high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.
Almonds: are rich in vitamin E, calcium, magnesium and potassium. Additionally, almonds are a significant source of protein and fiber, while being naturally low in sugar.

Serves 2-4


– 2-3 raw Irish beetroots, peeled
– 3-4 rainbow carrots, peeled
– 2 tsp rapeseed oil
– 2 tsp honey
– Pinch white pepper & himalayan salt

Spinach Pesto
– 3 cups of baby spinach
– 1 small garlic clove, chopped
– 1 cup fresh basil leaves, or 1 tbsp of dry basil
– 2 tbsp extra virgin olive oil
– 6-8 tbsp cold water
– A good pinch himalayan salt & black pepper

– almonds or seeds, roasted
feta or goats cheese, crumbled


1. Use a spiralizer to make the beetroot and carrot pappardelle, or simple use a peeler and gently shave the vegetables lengthwise to make your pasta ribbons.
2. Heat the rapeseed oil over medium – low heat in a frying pan or wok. Add your vegetable pappardelle, salt & pepper and cook for 3-4 minutes.
3. Then add the honey, stir and cook for further 4-5 minutes. The vegetables should be partially cooked but still hold their shape and some crunch, be careful not to overcook.
4. To make the spinach pesto just add all the pesto ingredients to a food processor or pestle and mortar and blend until smooth.
5. Serve the pappardelle with dots of spinach pesto, crumbled feta and roasted almonds on top. Done!

My Nutrition’s Tips
– You can use regular raw beetroots and carrots, the colours and nutritional value will be as good. You can also add roasted hazelnuts, sunflower or pumpkin seeds. If you are vegan you can substitute the feta for vegan cheese, you need something salty and sharp to balance the sweetness of the dish.


MyNutrition5My Nutrition Ireland is a Nutritional & Health Consultancy which was set up by Thomas  Coleman and his wife Jeeny Maltese in 2013. They understand the importance of Health and  how it impacts on people, their well-being and performance both in the workplace, at home  and in Sports Performance. It’s a marriage made in Heaven many would say.

Jeeny Maltese is a romantic, energetic girl from Venezuela and has a passion for Food, Health  & Beauty without sacrificing taste; an extremely talented cook described as a “Latin Nigella Lawson” by many. Tom Coleman – her husband is a Nutritionist with a background in Science and Health Promotion, with a life time passion in Health, Sports & Science.

Together they have combined their passion into an exciting business with a growing following. Our aim is to spread the word that Healthy Eating with us is easy, quick, inexpensive, practical and sexy! Gorgeous food doesn’t have to be complicated and hard to reach.

My Nutrition

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