Pink Pasta Zero

Serving Size 2

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Inspired by @gabydimova 

Ingredients  

  • 1 package of Nasoya Pasta Zero Fettucine  
  • 2 beets 
  • 1 bulb garlic 
  • 1 package vegan feta 
  • 1/4 cup olive oil 
  • 1½ cups soaked cashews 
  • juice from 1/2 lemon 
  • salt & pepper to taste 

Preparation

  1. Soak your cashews if not overnight, then in boiling water for at-least 20-25 minutes, preferable right until we use them in the sauce
  2. Cut the garlic bulb top off. Drizzle garlic and beets with olive oil. Wrap individually in foil and roast in a 400-degree oven for 40 minutes.
  3. Cook the Pasta Zero according to the package instructions.
  4. Open the package of vegan feta and slice into cubes.
  5. When a fork can pierce the beets easily, remove beets and garlic from the oven. Peel the skin off the beets. Squeeze the garlic bulb to remove roasted garlic.
  6. To a food processor, add the roasted beets, garlic, cashews, feta, olive oil, and lemon juice.
  7. Blend everything until it's super smooth and creamy. Give it a taste and add some salt and pepper. Pour over the pasta.
  8. Top with more vegan feta, fresh parsley, red pepper flakes, and chopped walnuts, and dig in!

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