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Pink Beetroot Pasta

Pink Beetroot Pasta

The easiest recipe to make, plus it tastes DELISH.
  • 2 small beetroot, peeled, cooked and chopped
  • ¾ cup cashew nuts
  • ¼ cup coconut milk
  • 2 cloves garlic, peeled
  • ½ tsp salt
  • 1 lemon, juiced
  • Big old handful of feta, crumbled
  • ¼ cup pistachios, or walnuts
  • any pasta shape of your choice (we like rigatoni)
  1. In a blender, combine the cashews, beetroots, coconut milk, garlic, lemon juice, and salt until smooth.
  2. Boil pasta according to package directions, but keep 1/3 cup of pasta water to the side.
  3. Add the pink sauce to a pan, with the cooked pasta and pasta water, and combine until coated. Serve immediately with HEAPS of feta and crushed nuts on top.


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