Beauty Beet Pasta
The pasta is jaw droppingly gorgeous and perfect to make for a loved one, a party, or a cozy night in! It is filled with good-for-you ingredients like beets and cashews, and no one will believe you when you tell them it is dairy free! This creamy Beauty Beet Pasta is going to be the star of the show and will have everyone talking.
Servings 6
Calories 379kcal
Cost $13
Equipment
Ingredients
- 12 oz pasta
- 1 tablespoon olive oil
- 1 cup cashews raw boiled for 5 minutes
- 2 roasted beets cubed fresh
- 1 head garlic
- 2 tablespoon lemon juice
- ½ cup non dairy milk unsweetened
- 1.5 cups pasta water
- 1 teaspoon salt
- pinch pepper
- vegan goat cheese garnish
- parsley garnish
Instructions
- Preheat oven to 450 F. Prepare the baking sheet with parchment.
- Add beets and 1 head of garlic cut in half to the baking sheet with olive oil and a sprinkle of salt and pepper. Bake for 25 minutes.
- In a blender, blend cashews, beets, garlic (squeeze cloves out), lemon juice, pasta water, soy milk, salt and pepper. Blend until smooth
- Drain pasta then pour back into the pot and mix with the sauce (only mix the portion you will have - See "How to Store")
- Garnish with vegan feta or goat cheese, basil or parsley, and toasted pine nuts.
- Enjoy the prettiest pasta you’ll ever eat.
Notes
- When you are pouring the sauce on the pasta, only put it on the amount you want to eat that day. If the sauce sits on the pasta for the next day it becomes thick and it is better to eat it once freshly poured.
- Cut the garlic head in half and place it on the baking sheet. The garlic can be squeezed right out into the blender once baked.
- When working with the beet, take note that it can stain your clothes so be extra careful!
Nutrition
Serving: 1g | Calories: 379kcal | Carbohydrates: 54g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 429mg | Potassium: 409mg | Fiber: 3g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg
