Beet Pasta Sauce

Ingredients

• 2 small cooked red beets (about 6 oz or 170g) - if you have raw, see how to cook above
• 1/3 cup cashews* (30g)
• 1/2 cup coconut milk (120ml)
• 1 tbsp nutritional yeast
• 2 large garlic cloves, crushed (or 3 small ones)
• 1 lemon zested, then 1 tbsp juiced
• 1 1/2 tsp sea salt
• 11 oz fettuccini, spaghetti or your favorite pasta (about 300g)
• arugula
• vegan cheese or walnuts

Instructions

1. 1

   Blend: Add beets, cashews, coconut milk, nutritional yeast, garlic, lemon zest, 1 tbsp lemon juice (if you have more, you can use the rest for another purpose) and sea salt to a high speed blender and blitz on high power for about 20 seconds, or until completely smooth. Set aside.

2. 2

   Cook pasta as per package instructions. When cooked, rinse and drain in a sieve.

3. 3

   Heat: Return empty pan to stove and add beet sauce (don't add pasta yet). Cook on medium-low temperature for 3 minutes, until sauce is bubbling very gently and smells fragrant but not burnt (I do this to cook the garlic a little so it's not completely raw, but this step is optional).

4. 4

   Coat: Add pasta to the pan and coat evenly in sauce. Heat through, then serve in bowls topped with arugula, fresh herbs, vegan feta cheese and/or walnuts, if desired.