Nutrition balance score
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Ingredients
4 servings
Sauce
2beetroots
medium
1onion
1garlic bulb
small
½ cupcashews
or sunflower seeds, use vegan cream if you don ’ t have a strong blender
1 cupwater
2 Tbspnutritional yeast
optional
salt
0.5lemon
juiced
Vegan nut “parmesan”
Instructions
Step 1
Soak the cashews in hot water for at least 15 minutes. (not necessary with a Vitamix)
Step 2
Add beets, onion and garlic to a baking tray. Roast in the preheated oven at 220°C for about 45 minutes, until the beets are soft.
OvenPreheatStep 3
Blend all ingredients for the sauce in a highspeed blender until perfectly creamy.
Step 4
Cook the pasta in well salted water according to packaging.
Step 5
Add the sauce to a pan, loosen with pasta water, then add your pasta and mix to combine.
Step 6
Serve pasta with the vegan nut “parmesan”, some fresh parsley and enjoy!
Notes
5 liked
1 disliked
Easy
Delicious
Makes leftovers
Go-to
Kid-friendly
