Beet-Tahini Pasta

Name: Beet-Tahini Pasta
Cuisine: European, Italian, Mediterranean
Ingredients: 1 beet, peeled and quartered (or about 1 cup of pre-cooked/jarred beets); 1 lemon, juiced; 1 garlic clove; 1/4 cup tahini (or sub for olive oil); 2 tablespoon maple syrup; 8 oz of firm tofu (optional, sub with 1/2 cup cream/non-dairy milk); 1/2 teaspoon allspice, to taste; 1/4 teaspoon nutmeg, to taste; 1/4 teaspoon coriander, to taste; 1/2 teaspoon salt, to start (add more to taste); reserved beet juice (to thin, start with 2 tablespoons); crumbled goat cheese, amount dependent on servings (start with 1 tablespoon per person); a drizzle of olive oil, to garnish; parsley, to garnish; a drizzle of honey, to garnish, and a MUST; Marcona almonds or walnuts, to garnish; To make the sauce

Instructions

Beets and pasta aren’t usually two ingredients that are seen next to each other, and yet they’re perfect for one another. This dish is decadent yet earthy, rich yet simple, and perfect for any winter date-night a la casa.

Updated at: Thu, 17 Aug 2023 13:48:38 GMT