Indulge in a vibrant and delicious meal with this Creamy Beetroot Pasta recipe that's as simple as it is satisfying! Perfect for busy weeknights or impressing guests, this dish features a luscious pink sauce made from roasted beetroot, creamy coconut milk, and crunchy cashews. Tossed with your favourite pasta shape, like rigatoni, and topped with crumbled feta and toasted nuts, this recipe combines rich flavours and beautiful colours that are sure to please. Whether you’re a pasta lover or just looking for a new way to enjoy beets, this easy recipe will become a staple in your kitchen. The easiest recipe to make, plus it tastes DELISH.
Ingredients:
- 2 small beetroot, peeled, cooked and chopped
- ¾ cup cashew nuts
- ¼ cup coconut milk
- 2 cloves garlic, peeled
- ½ tsp salt
- 1 lemon, juiced
- Big old handful of feta, crumbled
- ¼ cup pistachios, or walnuts
- any pasta shape of your choice (we like rigatoni)
Method:
- In a blender, combine the cashews, beetroots, coconut milk, garlic, lemon juice, and salt until smooth.
- Boil pasta according to package directions, but keep 1/3 cup of pasta water to the side.
- Add the pink sauce to a pan, with the cooked pasta and pasta water, and combine until coated. Serve immediately with HEAPS of feta and crushed nuts on top.
