Creamy Beet Pasta Delight (Printable Version)
# What You'll Need:
→ Main Components
01 -
1 large beet, peeled and diced
02 -
8 ounces pasta of choice
→ Sauce
03 -
120 millilitres unsalted cashews, soaked in water for 2 hours and drained
04 -
2 tablespoons nutritional yeast
05 -
1 1/2 tablespoons lemon juice
06 -
3/4–1 teaspoon fine sea salt
07 -
1/2 teaspoon black pepper
08 -
60 millilitres olive oil
09 -
3–4 tablespoons reserved pasta water
# Step-by-Step Directions:
01 -
Place diced beet in a pot of boiling water and cook for approximately 15 minutes, until fork-tender. For a more intense flavor, beets may be roasted, though boiling preserves their color and expedites preparation.
02 -
Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve 60 millilitres pasta water before draining.
03 -
In a high-speed blender, combine the cooked beet, soaked and drained cashews, nutritional yeast, lemon juice, olive oil, salt, black pepper, and 2 tablespoons reserved pasta water. Blend for 1–2 minutes until the mixture is smooth and creamy. Add additional pasta water as needed to achieve a pourable, velvety consistency.
04 -
Transfer the drained pasta to a large pan over low heat. Pour the beet sauce over the pasta and toss until thoroughly coated and warmed through. Taste and adjust seasoning or lemon juice as desired. Optionally, drizzle with a touch more olive oil before serving.
# Helpful Notes:
01 -
Soak cashews well in advance for a smoother sauce texture.
02 -
For a deeper flavor, consider roasting the beet, though boiling maintains the bright pink color.
03 -
Any pasta shape works, but ridged varieties hold the sauce effectively.