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Beet Pasta with Pistachio Gremolata
Ingredients
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BEET SAUCE
- 3 beets, roasted and peeled
- 1/2 cup raw cashews, soaked for 24 hours
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/ 2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- 1 cup water
PISTACHIO GREMOLATA
- 1 garlic clove, minced
- 1–2 lemons, zested
- 1/4 cup pistachios, finely chopped
- 1/2 cup fresh basil, mint, and parsley, finely chopped
Instructions
- To a pot of boiling salted water drop the pasta and cook according to directions on the package.
- In a blender combine all of the sauce ingredients, might need more water depending on how thick or thin of a sauce you’d like.
- In a small bowl combine all the gremolata ingredients.
- Drain the pasta, toss in the beet sauce, and sprinkle the gremolata on top
