Creamy and colorful pasta that will blow your loved ones away. An easy way to incorporate healthy beets into your diet while still feasting. Quick to make, creamy and full of healthy nutrients. Vegan, gluten free option, oil free.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2Servings
Calories 781kcal
Ingredients
250gBeetprecooked and coarsely chopped, I use peeled and cooked beet from the bag
Cook pasta of choice (according to package directions) and set aside.
250 g Pasta of choice
NOTE ON RED BEET: can stain strongly, in case of doubt protect skin and clothing with gloves and an apron.
FOR THE SAUCE provide a blender. Add beet, vegetable milk, cashews, lemon juice, miso, pepper and salt to blender and blend on high speed for about 60 seconds until a creamy sauce is formed.
250 g Beet, 125 ml Plant milk, 75 g Cashews, 25 g light miso, 30 ml Lemon juice, Pepper to taste, Salt to taste
Pour directly over the pasta and heat gently once, do not boil! Remove heat once the sauce has thickened slightly and combined well with the pasta. Divide among plates, garnish with Parmesan cheese and fresh parsley and enjoy! Best fresh.