Servings: 4 servings
Ingredients
- 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
- Cook pasta till al dente, following package instructions.
- 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.
- Toss prepared pasta in the beet sauce, ensuring it is well coated. Top with cashew cream, parsley, and sea beans. Enjoy!
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