Pink beet fusilli pasta with cashew crema


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Pink beet fusilli pasta with cashew crema


  • 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


  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!




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