Valentine’s Day Pasta Recipe
This naturally vegan recipe is similar to my last recipe, except for all of this beautiful color from the beets! If you’re looking for a fun, vibrant recipe to make for your sweetheart this Valentine’s Day - you’re in the right place! This pasta can be served the way I created it or you can add your choice of garnishes and protein.
What’s in the beet sauce?
Beets - have a sweet, earthy flavor that's perfect with pasta.
Cashews - Add a creamy texture and protein to the sauce. I suggest soaking the cashews or nut of choice before you blend. (In all recipes)
Coconut Milk - For extra creaminess. Don't skip if you can help it - it makes the sauce so indulgent.
Nutritional Yeast - This makes the sauce taste more savory, and a little 'cheesier'.
Fresh Garlic - Helps to add depth to the sauce. It can be omitted if you are unable to have garlic, but I do recommend using, if possible.
Lemon Juice - Lemon juice works well with the flavor of beets and elevates the dish. The juice also adds tanginess and the perfect amount of acid without being overpowering.
blend, blend, blend!
I think I love the color more than the recipe lol - the fact that the pasta sauce tastes delicious is just a bonus.
You can use whatever type of noodles you’d like…penne, fusilli, angel hair - whatever you have is fine.
I’m using gluten-free spaghetti noodles.
I went the meatless route for this recipe and only garnished it with freshly chopped pumpkin seeds and parsley.
I suggest making some mildly seasoned shrimp, tofu, or chicken to place on top if you’re looking to add extra protein.
How To Cook Raw Beets:
Scrub and trim your beets.
Preheat your oven to 400°F.
Massage the beets in avocado oil and sprinkle with salt, then wrap each beet tightly in foil. Transfer the wrapped beets to the prepared baking sheet and roast for about 45 minutes or until completely tender when pierced with a knife. Allow to stand at room temperature until cool enough to handle, wait 15 to 20 minutes.
Run the cooled beets under cold running water while you slip off their skins. Pat the beets dry.
Leave the roasted beets whole until use, or chop, slice, or prepare as desired.
Side Note: there are many different ways you can cook beets. If you don’t like this technique, click here and let me know!
Ingredients:
1 large or 2 small cooked red beets
1/3 cup soaked cashews
½ cup coconut milk
1 tablespoon nutritional yeast (add more for a cheesier flavor if desired)
2 -4 large garlic cloves, crushed
1 tablespoon juiced
1½ teaspoon sea salt
11 oz fettuccini, spaghetti, or your favorite pasta (I always cook with gluten-free pasta)
Optional Garnishes:
chopped pumpkin seeds
chopped parsley
Add any type of protein you’d like - shrimp, steak, fish, tofu etc.
Directions:
Add beets, cashews, coconut milk, nutritional yeast, garlic, 1 tablespoon of lemon juice, and sea salt to a high-speed blender and blitz on high power for about 20 seconds, or until completely smooth. Set aside.
Cook pasta as per package instructions. When cooked, rinse and drain in a sieve.
Return the empty pan to the stove and add beet sauce (don't add pasta yet). Cook on medium-low temperature for 2 minutes, until sauce is bubbling gently and smells fragrant to cook the garlic while constantly stirring the sauce.
Add pasta to the pan and coat evenly in the sauce. Heat through, then serve in bowls topped with optional ingredients and protein if desired.
