Pink Pasta Salad

beetroot · beetroot pesto · cashews · creamy vegan pesto · dairy-free ·

Prep 1

Clearly, you already know that I believe in the colour pink. Everything and anything pink has a place in my heart and home!

This recipe is an extension of that – a cold beet creamy pesto that is entirely vegan – not because I’ve turned vegan, but because I wanted a travel-friendly recipe. This is a delicious pink pesto sauce using cashews and nutritional yeast to give a creamy texture, that also travels very well!

The veggies added are a personal choice, but I do love corn, capsicum and cucumbers the best!

INSTRUCTIONS

1 Method

2 Place all the sauce ingredients in the small mixy

3 Blitz until smooth

4 Pour out into a mixing bowl

5 Toss the pasta and all the toppings together and toss well

ingredients

Pink sauce:
½ boiled beetroot
1 garlic clove
¼ cup cashews (soaked in hot water for 20 minutes)
½ - 1 tsp nutritional yeast
2 tsp lemon juice
1 tbsp extra virgin olive oil

Boiled pasta – one portion – cooled down
Boiled corn
Cucumbers
Capsicum
Fresh basil leaves

up next

Similar recipes

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.

basil caramelized cashews

basil caramelized cashews

Watermelon + Curry Cashew Salad

Fresh, cold, intensely textured , layers of flavours - this is THE watermelon salad.

View Recipe

Watermelon + Curry Cashew Salad

Fresh, cold, intensely textured , layers of flavours - this is THE watermelon salad.

asian cuisine bmw gallops autohaus

asian cuisine bmw gallops autohaus

Fresh Asian Salad

Salads This is a simple salad with a soya sauce based dressing that is versatile in its use. This soya dressing can be used as a dipping sauce as well. I keep the salad here basic, because I paired it with the Coconut Broth Ramen which is packed with flavour – but if you wish to make this salad as a standalone, go ahead and ‘meat’ it up with some grilled vegetables, grilled paneer or tofu, a boiled egg… This salad is a great option for the summer time when salad greens are hard to find, particularly during the lockdown. The Recipe Serves Ingredients cucumber slices tomato slices green capsicum spring onions or onion slices toasted cashews pumpkin seeds fresh mint and/or coriander toasted sesame seeds Dressing: (Serves: 2) 2 tbsp warm water 2 tbsp soya sauce 2 tsp rice wine vinegar 2 tsp honey 2-3 Thai bird chilies 1 tsp salt 1 tsp black pepper Instructions Whisk all the dressing ingredients together and pour over the salad before serving Combine all the salad items together

View Recipe

Fresh Asian Salad

Salads This is a simple salad with a soya sauce based dressing that is versatile in its use. T...

beet beetroot

Beet + Yoghurt Carpaccio: Lockdown Version

beet beetroot

Beet + Yoghurt Carpaccio: Lockdown Version

Salads This is the lockdown version of Beet Carpaccio and Beet + Yoghurt Carpaccio– which is minus all the fancy-schmancy stuff – bee pollen, hemp seeds, fresh parsley… this is simple, easy and just as delicious!! Instead of Greek yoghurt, I used hung curd – from 200g Amul masti dahi. Serve this as a side dish to biryani, pasta, aloo paratha.. or whatever it is you’re having for dinner. For lunch, go ahead and add a couple of boiled eggs! The Recipe Serves Serves: 2 | Prep Time: 20 mins Ingredients 150g Greek yoghurt, plain OR hung curd 1 beet, boiled and sliced 2 tsp pumpkin seeds 2 tbsp pistachios, chopped 1 tsp orange zest 1 tsp pink peppercorns sea salt extra virgin olive oil Instructions Spread the Greek yoghurt on a serving plate Place the beets on top Sprinkle all the remaining ingredients on top.

View Recipe