Ingredients
Sauce Ingredients
- 1 cooked beet, ends removed and peeled
- 1 cup raw, unsalted cashews (soaked, drained, and rinsed)
- 3/4 cup filtered water
- 2 garlic cloves (reduce to 1 clove for kids)
- 1 teaspoon fine salt
- Optional: 2 tablespoons nutritional yeast (for cheesy flavor)
Pasta
- 12 ounces gluten-free pasta, cooked according to package instructions
Instructions
- Prepare the sauce: Add the cooked beet, soaked cashews, filtered water, garlic cloves, salt, and optional nutritional yeast into a high-speed blender.
- Blend the sauce: Blend on the highest speed for 1 minute until the mixture is perfectly smooth and creamy. Stop once during blending to scrape down the sides with a mini spatula and blend again if necessary.
- Combine with pasta: Pour the pink beet sauce over freshly cooked gluten-free pasta. Mix thoroughly to coat all the pasta.
- Serve: Enjoy the pasta hot. Optionally garnish with vegan feta cheese and fresh dill for added flavor and presentation.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a creamy texture when blended.
- Use 1 garlic clove instead of 2 for a milder flavor, especially for children.
- For an extra cheesy flavor, add 2 tablespoons of nutritional yeast, but this is optional.
- Cook pasta according to package instructions for the best texture.
- Garnish with vegan feta cheese and fresh dill to elevate the dish aesthetically and taste-wise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta Sauce
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
