Description
A vibrant, creamy, and romantic vegan pasta dish featuring a stunning beet and cashew-based sauce.
Ingredients
1 tsp onion salt
3 tbsp white wine vinegar
2 tsp coarse kosher salt
1/4 cup unsweetened full-fat coconut milk
1 large roasted beet
1.5 cups raw cashews (soaked and drained)
2 cloves roasted garlic
1/2 cup vegetable stock
1/4 cup lemon juice
2 medium shallots (sautéed)
2 tsp black pepper
1 lb pasta of choice
Honey (for garnish)
Walnuts (for garnish)
Fresh parsley (for garnish)
Balsamic drizzle (for garnish)
Instructions
Step 1: Soak the raw cashews in boiling water for 30 minutes, then drain and rinse.
Step 2: Roast the beet and garlic at 400°F until tender; peel the beet once cooled.
Step 3: Boil your pasta in a large pot of salted water until al dente, reserving a splash of pasta water.
Step 4: In a high-speed blender, combine the soaked cashews, roasted beet, roasted garlic, sautéed shallots, coconut milk, vegetable stock, lemon juice, vinegar, and seasonings.
Step 5: Blend on high until the sauce is completely smooth and reaches a vibrant pink hue.
Step 6: Toss the cooked pasta with the pink sauce in a large pan over low heat until well coated.
Step 7: Serve immediately garnished with a drizzle of honey, walnuts, parsley, and balsamic.
Notes
Ensure the cashews are fully soaked for a silky texture. Use roasted beets for the best flavor depth.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
