Pink Pasta

Ingredients

• 1 pack Chickpea pasta (Use gluten-free chickpea noodles; package size not specified.)
• 1 can Chickpeas (Drained quantity and can size not specified.)
• 300 g Beetroot (Steam until soft before blending.)
• Cashews (One handful.)
• 1 tsp Nutritional yeast (About 3 g; product label shown in the video.)
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 100 ml Water (Use 100–200 ml, adjusting to the desired sauce consistency.)
• Rock salt (To taste.)
• Black pepper (To taste.)
• Garlic (To taste.)

Steps

1. 1

   Cook the chickpea pasta according to the package instructions.

2. 2

   Steam the beetroot until soft.

3. 3

   Place the softened beetroot and all the other sauce ingredients—the chickpeas, cashews, nutritional yeast, olive oil, lemon juice, water, rock salt, black pepper, and garlic—in a blender.

4. 4

   Blend until smooth and creamy to make a sauce.

5. 5

   Adjust the amount of water according to the desired sauce consistency, using more or less within the stated range.

6. 6

   Serve the creamy pink sauce with the cooked chickpea pasta.

Notes

The package size of the chickpea pasta and chickpeas, as well as the amount represented by a handful of cashews, is not specified in the source. The source does not provide exact steaming or pasta-cooking times; follow the pasta package instructions and steam the beetroot until soft.

Nutrition per serving

• main
• pasta
• vegan
• gluten-free
• dairy-free
• plant-based
• blended
• anti-inflammatory-inspired