Morning made simple

This creamy, vibrant, and completely vegan pasta is a great way to brighten up your dinner and sneak some veggies into your meal. Topping with mint adds an unexpected and delightfully fresh note to this otherwise earthy fall dish.

Ingredients

  • 16 ounces of your favorite pasta, gluten-free as needed
  • 1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 8 ounces cooked beets
  • 1/2 cup vegan parmesan cheese
  • ¼ cup olive oil
  • ⅓ cup reserved pasta water
  • ¼ teaspoon sea salt
  • 2 whole garlic cloves
  • Garnish: chopped mint, vegan parmesan cheese

Prep

  • Measure out all ingredients.
  • Cook the pasta first. Fill a large pot with water, and bring it to a boil. Follow the instructions on your pasta package for cooking your pasta. 
  • Once the pasta is cooked, drain the water, and save ⅓ cup of the water to use in the sauce. Toss the pasta lightly in olive oil so it doesn't stick, and set aside. 
  • Next, make the beet sauce. To a blender, add in the Forager Project Unsweetened Plain Cashewmilk Yogurt, beets, vegan parmesan cheese, olive oil, salt, garlic, and reserved pasta water. Blend until smooth and creamy.
  • Pour the beet sauce onto the cooked pasta in the saucepan. Turn the stovetop heat to medium-low, and toss the pasta in the beet sauce. Allow the pasta to cook in the sauce for 5 minutes. 
  • Serve the pasta with chopped mint and more Forager Project vegan Organic Parmesan Cheese for garnish. Enjoy!