Pink Pasta Recipe
Pink Beet Pasta Recipe - made with vegan ingredients, fusilli with creamy beet and cashew sauce, topped with non dairy cheese. Light, but filling, healthy and delicious. The pasta sauce is the perfect shade of pink. Non vegan option available.
Servings: 2
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Place the cooked (drained) pasta in a bowl.
- Add the sauce to the bowl and stir to coat in it.
- Top with cheese. Serve.
Nutrition
Calories: 660kcal | Carbohydrates: 68g | Protein: 23g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 3mg | Sodium: 785mg | Potassium: 610mg | Fiber: 4g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 5mg