Pink Beet Pasta Recipe - made with vegan ingredients, fusilli with creamy beet and cashew sauce, topped with non dairy cheese.

Pink Beet Pasta




– 4 oz dry pasta – 2/3 cup cashews — soaked overnight, then drained and rinsed – 1 clove garlic — pressed – 1 small onion — chopped – 2 tbsp olive oil – 1/3 cup vegan Parmesan Cheese – 1/2 tsp salt — + more for cooking the pasta – 1/4 tsp black pepper – 1/4 tsp dried oregano – 1/2 tsp dried basil – Reserve 1 cup pasta water to thin the sauce — you may not need to use it all – Fresh herbs of your choice for garnishing

2 servings

15 mins

Step 1

Cook pasta in salted water following the directions on the package. In the meat time heat a pan over medium heat on the stove top.

Step 2

Add olive oil. Cook the onion for 2 minutes, stirring frequently. Add the garlic and cook for 30 seconds. Remove from heat to prevent burning.

Step 3

In a blender (food processor) place the cooked onion and garlic, cashews, beets, seasoning and 1/2 cup pasta water. Blend until smooth. If the sauce is too thick, add more pasta water and blend again.

Step 4

Place the cooked (drained) pasta in a bowl. Add the sauce to the bowl and stir to coat in it. Top with cheese. Serve.