Ingredients
Scale
- 300 g/10 oz pasta of your choice (use GF if needed)
- 4 cooked or roasted beets
- handful of fresh mint
- 2 cloves of garlic
- 1 lemon, juice + zest
- 1 tbsp cashew butter (optional)
- 1/2 cup thick coconut milk
- 2 tbsp toasted pine nuts
- salt, pepper
Instructions
- Prepare pasta according to package instructions.
- Add beets, mint, garlic, cashew butter, lemon juice and zest to a food processor and blend until creamy. Add coconut milk, and pulse a few times until you have a smooth sauce. Season with salt and pepper.
- Toss drained pasta with the beet sauce. Serve cold or warm with toasted pine nuts on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Vegan