Pink beet fusilli pasta with cashew crema

 

Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Pink beet fusilli pasta with cashew crema


Ingredients

Scale
  • 2 packages gf fusilli pasta
  • Beet Sauce:
  • 4 cloves garlic
  • 1/2 cup raw slivered almonds
  • 2 large peeled and roasted beets, chopped
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • Cashew Crema:
  • 1/2 cup raw cashews, pre soaked in hot water for 30 minutes and drained
  • 1/4 cup water
  • salt to taste
  • 2 cloves garlic
  • 1 teaspoon pepper
  • Toppings:
  • Chopped parsley (Optional)
  • Diced sea beans

Instructions

  1. Cook pasta till al dente, following package instructions.
  2. In a high-powered food processor add slivered almonds and garlic. Pulse until the mixture becomes a fine meal. Next, add beets, olive oil, vinegar, salt and herbs. Process till sauce is smooth, yet slightly chunky. Set aside. Add all cashew cream ingredients to a blender and blend till smooth.
  3. Toss prepared pasta in the beet sauce, ensuring it is well coated. Top with cashew cream, parsley, and sea beans. Enjoy!

 

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Soul Bowl

Food Stories is a column in which Best of...

BIPOC Portraits: Turnip Vegan (An Interview with Todd Anderson)

BIPOC Portraits is a series in which Best of...

Vegan Unagi Don (Grilled Eggplant “Eel” Rice Bowl)

Food Stories is a column in which Best of...

Click here to view all of our latest recipes and articles.