If you’re not a fan of beets, this dish is sure to make you rethink your stance. The beets are hardly noticeable in taste, but they create an absolutely fantastic color. I was shocked that such a bubble-gum pink could be naturally occurring. This is a fun spin on a classic pasta dish that is much lighter than the traditional Alfredo recipe. Beets also have great health benefits like being high in immune-boosting Vitamin C, fiber, potassium, and manganese.
Not only is this pasta pretty inside and out, but it comes together in minutes. Definitely worth a try!
Beet Fettuccine Alfredo
- 1 pound Fettuccine Pasta
- 15 oz. of Sliced Beets, canned or fresh
- 1/2 cup Raw Cashews, soaked in water for several hours or overnight, rinsed and drained
- 3/4 cup Non Dairy Milk
- 2 Cloves Garlic
- 1 tsp Salt
- 1/4 tsp Cumin
- 1 tbsp Nutritional Yeast
- 1/2 tbsp Lemon Juice
- 1/ tbsp Olive Oil
- Black Pepper to Taste
- 1/2 cup Roasted Almonds, chopped (reserve some for garnish)
- Finely chopped chives and fresh parsley for garnish
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to the box instructions. Strain the cooked pasta and place back into the pot.
- In a high-speed blender, add beets, cashews, nondairy milk, garlic, salt, cumin, nutritional yeast, lemon juice, olive oil, pepper. Blend until fully combined and smooth.
- Pour sauce over the pasta and toss to coat evenly. Put the pot over medium eat and cook for about a minute to make sure everything is thoroughly heated. Meanwhile, fold in the chopped roasted almonds.
- Serve immediately. Garnish with more chopped almonds, chives, and fresh parsley.