Beet Pasta Sauce
A delicious creamy Beet Pasta Sauce made with cashews and beets.
Equipment
- Pasta Pot
- Blender
Ingredients
- 2 Beets peeled, cooked, and chopped
- 3/4 cup Cashews soaked overnight
- 1/4 cup Coconut milk
- 1/2 cup Vegetable broth or water
- 2 cloves Garlic peeled
- 1/2 tsp Sea salt
- 1 lemon juiced
- 1 box Rigatoni
- 1/2 cup feta crumbled or cubed
- 1/4 cup pistachios or walnuts
Instructions
- 1.). In a blender, combine the cashews, beets, coconut milk, garlic, lemon juice, and salt until smooth. Start by adding a small amount of beet until you get the desired color.2.) Boil pasta according to package directions, reserving a 1/3 a cup of pasta water.3.) Add the pink sauce to a pan, with the cooked pasta and pasta water, and combine until coated. Serve immediately with vegan feta and crushed pistachios.
Notes
How to Cook Beets
Boiled Beets
- 1poundbeets 2.5 to 3inches in size
- 8cupswater
- 1tablespoon vinegar
- 1teaspoon kosher salt
- Trim the tops off the beets, leaving 2-inches of the stem. Wash and dry beets.
- In a large pot add water, vinegar, and salt. Add beets, bring water to a boil, and then reduce to a simmer.
- Cook until fork tender, about 30 minutes. Peel once cooled
- 1 pound beets 2.5 to 3inches in size
- Trim the tops off the beets. Wash and srub dirt from the beets and dry well.
- Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Add basket and beets into the pot. Cover and cook on high, water should be steaming.
- Steam until beets are fork-tender, about 30 minutes. Allow beets to cool and peel. Beets can also be peeled before steaming if desired
- 1 poundbeets2.5 to 3inches in size
- 8cupswater
- 1tablespoon vinegar
- 1 teaspoon kosher salt
- 1 pound beets 2.5 to 3inches in size
- olive oil as needed for drizzling
- kosher salt as needed for seasoning
- black pepper as needed for seasoning
- Set the oven rack in the center position. Preheat oven to400°F. Trim the tops off the beets, leaving 1/2-inch of thestem. Wash and scrub dirt from the beets and dry well.
- Place beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets then sprinkle with salt and pepper. Wrap the beets tightly in the foil andplace on a sheet tray.
- Roast until fork-tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for doneness. Allow beets to cool and peel.
- 1 pound beets 2.5 to 3inches in size
- 2teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Set the oven rack in the center position. Preheat oven to 400°F.
- Wash and peel beets. Cut into 1/2 to 3/4-inch thick wedges.
- In a medium-sized bowl toss together the beets, olive oil,salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork-tender, about 25 to 30 minutes.
Nutrition
Calories: 734.7kcal
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