During the week I'm all about quick meals. This 10-minute creamy beetroot pasta with save any busy day!
Ingredients
- 300 g pasta of choice (I used tagliatelle)
- 60 g cashews, soaked overnight
- 1 clove of garlic
- 2 beetroots, steamed
- 2 tbsp olive oil
- 1 tsp of each garlic granules, chilli flakes (optional), dried parsley and oregano
- 2 tbsp nutritional yeast
- Salt and pepper
Instructions
- Cook the pasta in salted water according to the package instructions.
- Whilst the pasta is cooking start preparing your beetroot sauce. Rinse the sauced cashews and blend them for few minutes.
- Then add the rest of the ingredients along with 2-3 tablespoons of the pasta water and blend until you get a nice creamy consistency.
- Taste and adjust the seasoning to your preference.
- Drain the pasta, add in a large bowl with the beetroot sauce and stir to combine.
- Serve with mint leaves and freshly cracked black pepper.
If you haven't soaked the cashews overnight, you can soak them in boiling water for 30 minutes.