Pink Pasta
Pink Pasta
I can see kids getting excited about this. What a fun way to eat more veggies! Beetroots are rich in iron and tasty. Tofu adds a great amount of protein to this recipe! You can't really taste the beets too strongly and the juiced lemon adds a touch of a freshness.
Servings: 4
Ingredients
- 5 cups pasta
- 7 oz red beets cooked
- 7 oz tofu
- 13.5 oz coconut milk
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp pepper
Toppings
- 4 tbsp walnuts crushed
- 4 tbsp parsley fresh, chopped
Instructions
- Cook pasta of your choice according to packaging instructions. I like mine al dente 🙂 Drain once finished.
- In the meantime, combine the rest of the ingredients in a blender. Blend until smooth consistency.
- Pour the pink cream into a pan, heat while stirring occasionally.
- Add the cooked pasta into the sauce and gently combine.
- Serve and enjoy with desired Toppings.
Notes
