Effortless Pink Pasta (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 small red beet, peeled and chopped into cubes
02 -
1 box of pasta (fettuccine works great)
03 -
2 garlic cloves
04 -
3/4 cup cashews, soaked and rinsed after
→ Liquid Components
05 -
1/4 cup veggie broth
06 -
1/3 cup of the water you boiled pasta in
07 -
1 tablespoon extra virgin olive oil
08 -
1/3 cup dry white wine
09 -
3/4 cup water
10 -
2 tablespoons freshly squeezed lemon juice
→ Toppings
11 -
Plant-based parmesan for topping
# Instructions:
01 -
Boil the cashews for about 10 minutes or leave them soaking overnight, then rinse and drain them well.
02 -
Roast the beet wrapped in foil with salt and a little oil. Bake at 425°F until soft, which usually takes about 50-60 minutes.
03 -
Blend cashews, beet, garlic, water, lemon juice, and a pinch of salt until smooth. Add the beet gradually to adjust the pink hue to your liking.
04 -
Prepare the pasta first. Heat the sauce, simmer it with wine, reserved pasta water, and broth. Coat the pasta with the sauce, and sprinkle with vegan parmesan before serving.
# Notes:
01 -
Feel free to swap vegan parmesan with parsley.