Vibrant Beet & Cashew Sauce Pasta
This Vibrant Beet & Cashew Sauce Pasta is bright, creamy and so fun to eat. As nutritious as it is beautiful this is a dish the whole family will enjoy.
- Prep Time: 10 mins + soaking
- Cook Time: 10 minutes
- Total Time: 0 hours
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Blend & Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 cups pasta. I like fusilli but you can use any kind you prefer
- ¼ cup cashews, soaked in boiling water for 10 mins or overnight if not using a high speed blender
- 1 cup roasted beets, chopped. Learn how to roast beets here.
- 3/4 cup plant milk.
- 2 cloves garlic
- ¼ cup nutritional yeast
- 1 tbsp fresh lemon juice
- 1 tbsp of tapioca flour or cornstarch
- 2 tsp dried thyme
- 2 tsp dried basil
- Salt and pepper to taste. I use 1 tsp salt & 1/2 tsp pepper
- 2 cups beet tops or sub, kale, spinach or arugula
Instructions
- Cook pasta as per directions of the package.
- Blend all remaining ingredients except beet greens in a high-speed blender until smooth and creamy. If sauce is too thick add 1 tbsp plant at a time until desired consistency is achieved.
- Pour over warm pasta and simmer for 2-3 mins until the sauce thickens.
- Mix in greens until slightly wilted.
- Serve warm.
Notes
Refrigerate leftover sauce in a sealed container for up for 4 days.
Find it online: https://susancooksvegan.com/vibrant-beet-cashew-sauce-pasta/