Creamy Vegan Beet Pasta

Serves 4 | Prep time: 3 1/2 hours | Cook time: 25 minutes

• 2 medium-sized beets
• 1 cup cashews, soaked for 3 hours*
• 1 tablespoon avocado oil
• 1 medium onion, diced
• 3 garlic cloves
• 2/3 cup coconut milk
• 1 teaspoon salt
• 4 servings Kaslo Sourdough Whole Wheat Pasta

1. Cut beets into quarters and steam for 15 minutes or until soft.
2. Meanwhile, dice the onion and mince garlic. Add to a saucepan with avocado oil and cook on medium heat until onions are translucent.
3. Once the beets are cooked, peel the skin and add to a high-speed blender with soaked cashews (drained), onions, garlic, coconut milk and salt.
4. Boil a large pot of water with a pinch of salt. Add Kaslo Sourdough whole wheat radiatori pasta and cook for 5 minutes. Drain and combine with creamy beet sauce.
5. Sprinkle with vegan parmesan and parsley flakes.

Serve and Enjoy!

Shop Now for our Whole Wheat Sourdough Pasta!