Hot-Pink Pasta

MAKES 4 servings START TO FINISH: 25 minutes Despite its vibrant pink hue, this pasta recipe requires zero food coloring. Instead, it uses the magic of beets to create a rich, colorful, and delicious pasta dish that's ready in under 25 minutes. If you're a bit timid because of the earthiness of beets, this sauce is the perfect entry point, creating a balance of sweet, salty, garlicky, and tangy with the slightest touch of beet flavor. And don't throw out those beet leaves! Reserve them for one of my favorite snacks, We-Got-the-Beet Chips (here).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make Tofu Feta and set aside 1/2 c for this recipe.

Step 2

You can buy canned beets that are roasted and peeled. If roasting from scratch, preheat the oven to 400°F and wrap the beet in foil. Roast for 11/2 hours, or until the beets are soft and tender. Remove from the oven, allow to cool, then peel off the skin and slice the beets into chunks.

Step 3

Boil the pasta according to the package directions and drain, reserving 1/3 cup of the pasta water.

Step 4

Meanwhile, in a blender, start by putting in just one of the beets, then the sunflower seeds, coconut milk, garlic, salt, and vegetable broth. Blend, then add the second beet gradually, to achieve your desired color, and the lemon juice.

Step 5

Transfer the pink sauce, cooked pasta, and reserved pasta water to a large skillet over medium-low heat, and stir until coated. Serve immediately with vegan feta, garnished with crushed pistachios and mint.

Step 6

Storage: Store, fully prepared, in the fridge for up to 3 days.

Step 7

Lemon peels for Candied Citrus Peels (here) or Citrus Peel Powder (here).

Step 8

Beet skins for Beet Powder (here).

Step 9

Beet leaves for We-Got-the-Beet Chips (here).

Step 10

Leftover coconut milk for Coo-Coo for Coconut Caramel (here) or Firecracker Tofu with Coconut Rice (here).