Beauty Beet Pasta
An antioxidant-rich creamy pasta dish that's so flavorful and creamy, no one will ever guess it's entirely dairy-free!
Servings 6
Calories 382kcal
Cost $11
Equipment
Ingredients
- 12 oz pasta
- 1 tablespoon olive oil
- 1 cup cashews raw, boiled for 5 minutes
- 2 beets fresh, cubed
- 1 head garlic
- 2 tablespoon lemon juice
- ½ cup milk non-dairy, unsweetened
- 1.5 cups pasta water
- 1 teaspoon salt
- pinch pepper
- Optional Garnishes parsley, toasted pine nuts and vegan goat cheese
Instructions
- Preheat the oven to 450 F. Line a baking sheet with parchment paper.
- 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 high-speed 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 of pasta/sauce that you will eat right away. Otherwise, store the noodles & sauce separate.
- 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 mix in the amount you want to eat same day. Store the sauce & noodles separately and reheat together when you’re ready to eat leftovers.
- 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 beets, take note that it can stain your clothes so be extra careful! It can also temporarily stain your hands so feel free to wear gloves.
Nutrition
Calories: 382kcal | Carbohydrates: 54g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 426mg | Potassium: 412mg | Fiber: 3g | Sugar: 6g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg
