Just by looking at the bright color of the pasta makes feel like a little girl again. I so loved to play with my food. Of course only when adults did not look, as it was considered a no-no to play with food. It could have been a wonderful way to get me into cooking as a kid. Not to mention, my parents could get me eat my veggies this way. These beautifully colored root veggies are especially high in folate, manganese, and copper.
Folate is essential for DNA synthesis and preventing neural tube defects in babies. It’s also been shown to reduce risk for heart disease, cancer, and depression. Manganese is needed for enzymatic processes in your body, as well as for metabolism, wound healing, and healthy bones. Copper keeps your immune system healthy, helps create red blood cells, and supports energy production.
Beet greens are full of vitamins A, C, K, and B2.
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup raw cashews, soaked
- 1 large beet
- 150 g GF pasta
- 1/2 cup water
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- to taste garlic powder
- to taste salt
- 1 cup baby kale or spinach or arugula
- 2 small baby potato
Directions
1. Soak the cashews overnight in water. If you don’t have time to soak them overnight, soak them in hot water while preparing the beet.
2. Add beet and baby potatoes to a smaller pot, cover with water and bring to boil. Turn the heat back to medium and let it simmer until they are both cooked. The potatoes will be done faster, then you can set them aside and peel when it is cooled. Once beet is done, remove from water, peel and slice it.
3. Meanwhile cook the pasta according to the package instructions.
For the sauce:
4. Transfer cooked beets, baby potatoes, drained cashews, water, nutritional yeast, olive oil, apple cider vinegar, garlic powder and salt into a blender or food processor, and process until smooth and creamy. Taste and adjust seasoning, if needed.
5. Serve over the pasta with the baby kale/spinach/arugula. Top with even more nooch or vegan cheese.
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Photo: Imola Toth
