Main Dishescookinglsl5.0
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.
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●stove
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
1
Cook pasta in salted water following the directions on the package.
dry pasta4 ozReserve 1 cup pasta water to thin the sauce (you may not need to use it all)
2
In the meat time heat a pan over medium heat on the stove top.
3
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.
olive oil2 tbspgarlic (pressed)1 clove
4
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.
garlic (pressed)1 clovedry pasta4 ozReserve 1 cup pasta water to thin the sauce (you may not need to use it all)
5
Place the cooked (drained) pasta in a bowl.
dry pasta4 ozReserve 1 cup pasta water to thin the sauce (you may not need to use it all)
6
Add the sauce to the bowl and stir to coat in it.
7
Top with cheese. Serve.
Nutrition Facts
calories
660 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
785 mg
protein Content
23 g
cholesterol Content
3 mg
carbohydrate Content
68 g
saturated Fat Content
6 g
unsaturated Fat Content
26 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...