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Creamy Beet Pasta

RECIPE BY: Nathalie Charron

We have to admit, we love a simple recipe. Cook the pasta, add all the sauce ingredients to a blender and combine both? That’s exactly what this creamy beet pasta is all about. Especially perfect for the month of love, even though every day is a good reason to tell someone you appreciate them with a bowl of bright red pasta.

INGREDIENTS

  • 1 package of rice and quinoa fusilli
  • 2 cloves garlic
  • 2 beets
  • 1/3 cup blanched almonds, slivered
  • 1/3 cup cooking water
  • 1/3 cup olive oil
  • 1 tbsp. lemon juice
  • 1 tbsp. nutritional yeast
  • A pinch of Espelette pepper
  • ¼ cup feta cheese, crumbled
  • ¼ cup fresh dill, finely chopped
  • Salt and pepper

DIRECTIONS

  1. Cook the pasta according to the instructions on the box.
  2. In a pot of water, cook the beets for about 25 minutes and reserve 1/3 cup of the cooking water. Remove the skin from the beets and chop them roughly.
  3. Add the beet pieces to a food processor with the remaining ingredients and pulse until smooth. Season to taste.
  4. Mix the pasta with the beet cream and garnish with the cheese and dill. Serve hot.

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