CREAMY BEET PASTA
INGREDIENTS (serves 2) 2 small beets, cooked (about 200g / 7 oz) 40g almonds (1.4 oz / 1/3 cup) 2 cloves garlic, peeled Juice of 1/2 lemon ½ can (200ml) (lighter) coconut milk (canned) (about 3/4 cup) 100g firm Tofu, drained (3.5 oz) 2 heaping Tbsp nutritional yeast Pasta water Oil Salt Black pepper 220-250g red lentil rigatoni (or any durum wheat pasta) (about 8-9 oz) Fresh basil METHOD Cook the pasta in abundant salted water. Once ready, reserve a mug of pasta cooking water, drain the rest and set aside. While the pasta cooks, add beets, almonds, garlic, lemon juice, coconut milk, tofu, nutritional yeast to a blender and blend until smooth. Season with salt and pepper. By @gigi_goes_vegan
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