A colorful pasta dish with beets and other popular vegetables.

Ingredients for 2 people
-Brown Rice Pasta/White Rice Pasta 9oz
-Beets ½ lb
-Fennel ½ lb
-Carrot ¼ lb
-Parsnip ¼ lb
-Olive oil 1 Tbsp
-Ginger (minced) 1 Tbsp
-Garlic (minced) 1 Tbsp
-Vegetable broth 3 cups
-Sea Salt ½ Tsp
-Orange zest 1 Tsp
-Soy yogurt (optional)

(1)Heat the olive oil in a skillet; add the garlic and ginger and sauté.
(2)Add coarsely chopped beets, carrot, parsnip, and fennel, and sauté until softened.
(3)Add vegetable broth and let it simmer for 30 minutes.
(4)Puree in a blender until smooth, and then add orange zest and season with sea salt.
(5)Cook brown rice pasta for 2 minutes (white rice pasta for 3 minutes) in boiling water, and add soup. Add soy yogurt if you would like.

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Recipe Created by Aya Ota, BIO ARTS NYC, INC.
Certified Holistic Health Coach & Counselor
Food and Health Writer


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