Beet Pasta Sauce (Print Version)
# Ingredients:
01 -
2 small cooked red beets (about 6 oz or 170g), cooked
02 -
⅓ cup (30g) cashews
03 -
½ cup (120ml) coconut milk
04 -
1 tablespoon nutritional yeast
05 -
2 large garlic cloves, crushed (or 3 small ones)
06 -
1 lemon, zested and juiced (1 tablespoon juice)
07 -
1½ teaspoon sea salt
08 -
11 oz (300g) fettuccini, spaghetti, or preferred pasta
→ Optional toppings
09 -
Arugula
10 -
Vegan cheese or walnuts
# Instructions:
01 -
Add beets, cashews, coconut milk, nutritional yeast, garlic, lemon zest, 1 tablespoon of lemon juice, and sea salt to a high-speed blender. Blend on high power for about 20 seconds or until smooth. Set aside.
02 -
Cook pasta according to package instructions. Once cooked, rinse and drain in a sieve.
03 -
Return the empty pasta pan to the stove and add the beet sauce. Cook on medium-low heat for 3 minutes until the sauce is gently bubbling and fragrant. (This step is optional to cook the raw garlic slightly).
04 -
Add the pasta to the pan and toss to coat evenly in the sauce. Heat through and serve in bowls, topped with arugula, fresh herbs, vegan feta cheese, and/or walnuts, if desired.
# Notes:
01 -
If not using a high-speed blender, soak cashews in water for 4 hours before blending for a creamier consistency.
02 -
Substitute cashews with silken tofu or sunflower seeds if preferred. Soak sunflower seeds for 4+ hours if not using a high-speed blender.
03 -
For coconut milk substitutes, opt for unsweetened dairy-free milk, though coconut milk offers the best flavor.
04 -
Omitting nutritional yeast is possible, but the sauce will lose some savory depth.
05 -
Store in an airtight container in the fridge for up to 3 days. Sauce (without pasta) can be frozen for up to one month.