vegan Pink Pasta
Step-by-Step Recipe for
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This recipe is all made in one-pot and perfect for date-night or Valentine's day!
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ingredients
Garlic
Non-Dairy Milk
White Sugar
Beet
Vegan Butter
Pasta
Cashews
Salt & Pepper
Shallots
Dried Oregano, Basil & Red Pepper Flakes
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Step one
Soak your cashews ahead of time (see notes).
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Step two
Preheat your oven to 425°F. Place the beet in tin foil and drizzle olive oil and salt over it. Close the tin foil, and place it in a ramekin. Roast the beet for 50-60 minutes.
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Step three
Add the drained and rinsed cashews, beet, and 1/4 teaspoon salt to a blender, and blend until smooth and creamy. Set aside.
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Step four
Cook the pasta according to the box instructions. Reserve 1 cup of pasta water for the sauce.
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step five
Melt butter in a pan and add the shallot, black pepper, and salt to the pan. Saute for about 5 minutes. Add the garlic and cook for one more minute.
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step six
Pour in the cashew cream, pasta water, sugar, basil, oregano, and red pepper. Mix until the sugar is dissolved and everything is warmed through
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step seven
Add the cooked pasta and mix until all of the noodles are coated in the sauce. You can add more pasta water here to get your desired consistency.
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Enjoy!
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