A vibrant and healthy pasta that is delicious and super easy to make!
Rated 5.0 stars by 1 users
A quick and easy pasta dish that's delicious and pleasing to the eye.
3 small cooked beetroots
½ cup coconut milk
⅓ cup cashews
2 cloves garlic, crushed
1 tbsp nutritional yeast
1 lemon, zested and juiced
fettuccini, spaghetti or your favourite pasta
1 ½ tsp sea salt
Optional, roquette and vegan cheese
Add beetroot, cashews, coconut milk, nutritional yeast, garlic, lemon zest, 1 tbsp lemon juice and sea salt to a high speed blender and blitz on high for about 20 seconds, or until smooth. Set aside
Cook pasta as per package instructions. When cooked, rinse and drain
Add beetroot sauce to a pan and cook on medium low temperature for about 3 mins, until the sauce is bubbling gently and smells fragrant
Add pasta to the pan and coat evenly in sauce. Heat through, then serve topped with roquette and/or vegan cheese. Enjoy!
Optional - add roquette, vegan cheese and/or walnuts if desired
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