Beetroot Pasta

Updated at: Thu, 11 Apr 2024 08:30:49 GMT

Step 1

Begin by soaking the cashews in boiling water for an hour. In the meantime, cook the pasta according to the packet instructions, making sure to reserve 1/2 cup of the pasta water for later use.

Step 2

While the pasta is cooking, prepare the beetroot sauce. To a blender, add the beetroot, half of the lemon juice, silken tofu, soaked cashews, nutritional yeast, and a garlic clove. Blend until smooth and creamy.

Step 3

Next, heat a pan over medium heat and add a little olive oil. Add the chopped red onions and cook for about 5 minutes until they have softened. Add the chopped broccoli, almonds, chilli flakes, and a dash of salt, and continue to cook for another 5 minutes.

Step 4

Once the vegetables are cooked, deglaze the pan with the remaining lemon juice. Add the cooked pasta and the beetroot sauce to the pan, stirring well to combine. Allow the pasta and sauce to cook together for a couple of minutes until the sauce is heated through.

Step 5

Finally, stir in the reserved pasta water to help thicken the sauce. Turn off the heat and stir in the fresh basil and vegan feta (if using) just before serving. Enjoy your high-protein, heart-healthy beetroot pasta!

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