Beetroot Pasta with Pesto Sauce
Imagine a plate full of perfectly cooked pasta drizzled with a vibrant pink sauce bursting with the flavors of earthy beets, creamy cashews, and fragrant basil. Trust me, this Pink Pesto Pasta is not just a meal; it's a masterpiece waiting to be devoured! And the best part? It looks as stunning as it tastes. If you have some picky eaters at home who turn their noses up at beetroots, give this pink pesto pasta recipe a chance to win them over in no time!
Ingredients
- 2 medium beets cooked and quartered
- 1 cup raw cashews
- ⅓ cup nutritional yeast
- Juice of ½ a lemon
- 1 packed cup of basil
- 1 clove garlic
- 1¼ cups plant milk
- ½ tsp salt
- ¼ tsp pepper
- 500 g pasta of choice
Optional Toppings
- Vegan Parmesan Cheese
- Fresh Basil Chives, or Dill
- Vegan Feta Cheese
Instructions
- Grab a blender or food processor, add in all the ingredients except for the pasta, and blend until smooth. Season your sauce to taste.
- Cook your pasta and reserve some starchy pasta water.
- Once your pasta is cooked, strain and pour your sauce over the top, along with some reserved pasta water.
- Top with vegan parmesan or feta and some fresh herbs, and enjoy!
Nutrition
Serving: 1serveCalories: 677.4kcalCarbohydrates: 108.3gProtein: 29gFat: 19gSaturated Fat: 3.2gPolyunsaturated Fat: 4.24gMonounsaturated Fat: 8.76gSodium: 386.8mgPotassium: 899.3mgFiber: 14.8gSugar: 7.5gVitamin A: 59.72IUVitamin C: 5.53mgCalcium: 205.5mgIron: 8mg
Tried this recipe?Let us know how it was!