On Wednesdays we eat pink … pasta.
Today’s hot pink pasta recipe comes from PlantYou founder Carleigh Bodrug’s book, Scrappy Cooking.
“Despite its vibrant pink hue, this pasta recipe requires zero food coloring,” Carleigh says. “Instead, it uses the magic of beets to create a rich, colorful, and delicious pasta dish that’s ready in under 25 minutes.”
It must be said, though, that beets can be a polarizing ingredient.
“If you’re a bit timid because of the earthiness of beets, this sauce is the perfect entry point, creating a balance of sweet, salty, garlicky, and tangy with the slightest touch of beet flavor,” she says.
Want more reasons to get into beets? They contain nearly all the vitamins and minerals your body needs, and they benefit heart health and help lower inflammation.
Plus, her book gives ideas for how to use the leftover scraps from this recipe to cut down on food waste. Sold.
Read on for Carleigh’s recipe.
Picture Credit: @plantyou
Picture Credit: @plantyou
Hot Pink Pasta
| Recipe Type | Dietary Info | Serving Size | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|
| Main course | Vegan | 4 | 5 minutes | 20 minutes | 25 minutes |
Ingredients:
2 small beets, roasted, peeled, and chopped (You can buy canned beets or roast them yourself.)
1 pound dried rigatoni pasta or gluten-free pasta of choice
3/4 cup sunflower seeds or cashews, soaked in water overnight or boiled for 10 minutes
1/4 cup canned full-fat coconut milk or water, or soy milk if desired
2 garlic cloves, peeled
1/2 teaspoon sea salt
1/2 cup vegetable broth or water
Juice of 1 lemon
1/2 cup crumbled vegan feta cheese (optional)
For serving
1/3 cup pistachios, crushed
Fresh mint or basil
Instructions:
1. If roasting beets from scratch, preheat the oven to 400°F, and wrap the beets in foil. Roast for 1-1/2 hours, or until the beets are soft and tender. Remove from the oven, allow to cool, then peel off the skin and slice the beets into chunks.
2. Boil the pasta according to the package directions and drain, reserving 1⁄3 cup of the pasta water.
3. Meanwhile, in a blender, start by putting in just one of the beets, then the sunflower seeds, coconut milk, garlic, salt, and vegetable broth. Blend.
4. Add the second beet gradually, to achieve your desired color, and the lemon juice.
5. Transfer the pink sauce, cooked pasta, and reserved pasta water to a large skillet over medium-low heat, and stir until coated.
6. Serve immediately with vegan feta, garnished with crushed pistachios and mint.
7. Store, fully prepared, in the fridge for up to three days.
Author Bio:
Excerpted from PlantYou: Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet by Carleigh Bodrug. Copyright © 2024. Available from Hachette Go, an imprint of Hachette Book Group, Inc.
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