Description
Impress your loved ones this Valentine’s Day with vibrant Pink Vegan Creamy Pasta. This delightful dish features perfectly cooked pasta enveloped in a luscious, creamy sauce made from soaked cashews, beetroot, and fresh spinach. The beautiful blush hue adds visual appeal and promises a symphony of flavors that will make every bite memorable.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 cup raw cashews, soaked
- 1 medium beetroot, boiled and chopped
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 cup unsweetened almond milk
- 2 cups fresh spinach
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Soak the cashews in water for at least four hours or overnight.
- Boil or steam the beetroot until tender, about 15-20 minutes (skip if using pre-cooked beets).
- Cook the pasta according to package instructions in salted water until al dente; reserve 1/2 cup of pasta water before draining.
- In a blender, combine soaked cashews, boiled beetroot, garlic, nutritional yeast, almond milk, salt, and pepper; blend until smooth. Adjust consistency with reserved pasta water if needed.
- In the same pot used for pasta, combine drained pasta and blended sauce over low heat until well mixed.
- Fold in fresh spinach until wilted and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg