healthy pasta recipe

beet pasta   with feta and walnuts

This vibrant creamy beet pasta sauce tastes as good as it looks! Made with fresh beets and cashew cream, this sauce is simple but extremely delicious! Perfect for a weeknight dinner or special occasions like Valentine's Day.

ingredients

– If you haven't yet soaked your cashews, start by soaking them in hot water for at least 10 minutes. – Cook your pasta to package instructions and save ¼ cup pasta water. – Sauté your diced onion with some water in a small saucepan over medium heat for 2-3 minutes until onion is soft.

directions

– Create your cashew cream. In a high speed blender combine cashews with water. Blend for around 1 minute until smooth and not grainy. If you are using a food processor you may have to scrape down the edges intermittently and blend longer.

directions

directions

To your cashew cream, add your cooked beet, cooked onion, orange juice, orange zest, salt, minced garlic, and pasta water. Blend for 1 minute until smooth.

– Pour pink sauce over pasta and gently combine. – Serve immediately and top with vegan feta, fresh dill, and/or walnuts. You can also sprinkle on some vegan parmesan, nutritional yeast, or freshly ground black pepper.

directions

Tips

Storage: This beet pasta is best eaten the day of but can be stored in the fridge in airtight container for up 4 days. I do not recommend freezing. Soaking cashews: For the smoothest sauce you can soak your cashews overnight. If you don't have time, just soak in hot water for 10 minutes. and they will still make a great sauce.

Enjoy!

Try out this other delicious easy pasta recipe!

15 minute creamy tomato pasta