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!
The Recipe
1
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
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
Instructions
Method
Place all the sauce ingredients in the small mixy
Blitz until smooth
Pour out into a mixing bowl
Toss the pasta and all the toppings together and toss well
Place all the sauce ingredients in the small mixy
Blitz until smooth
Pour out into a mixing bowl
Toss the pasta and all the toppings together and toss well
