Creamy Beet Pasta

 

Creamy Beet Pasta
12 oz macaroni (or other pasta of choice –gf) I like Chickpea Pasta
2 cups broth
1 large beet -1 cup cone #2
3 cloves garlic
Optional: vegan cheese Parmesan- to serve
Basil- parsley
Cheese Sauce:
1 cup raw, unsalted cashews, soaked in water for 2 hours
1/4 cup nutritional yeast
2 tbsp lemon juice & zest
1 T apple cider vinegar
3/4-1 tsp fine sea salt
1/2 tsp black pepper
4 T olive oil
2 cups water

Instructions:
Ingredients: Soak cashews in room temperature water for 1 hour. Drain
and rinse. (If you're short on time, 30 minutes in hot water
will do.)
Process beet with cone #2, and garlic with cone #1
In EOS add pasta, broth, Beets, and Garlic
In a blender: Add cashews, beets, nutritional yeast, lemon
juice, salt, and pepper. Blend for about 20 seconds until
creamy, then slowly drizzle in olive oil and blend until
smooth and creamy. Add 3-4 tbsp of water to thin out the
sauce.

Pour sauce over the pasta. Start cooking at 350 degrees-
click down to 200. Cook until pasta is tender. Serve with

Fresh basil or parsley.