Beetroot & Kumara Pasta Sauce
Serves: 4 | Total Time: 30 minutes | Prep Time: 5 minutes
Ingredients
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1 medium beetroot (approx. 300g), peeled
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1 medium kumara/sweet potato (approx. 200g), peeled
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½ cup cashew nuts
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1 vegetable stock cube
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Olive oil
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Salt & pepper, to taste
To Serve:
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Cooked pasta of your choice
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Nutritional yeast
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Sliced almonds
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Extra virgin olive oil
Directions
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Prep: Dice the beetroot and kumara into small cubes.
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Sauté: In a medium pan, add a splash of olive oil and sauté the beetroot, kumara, and cashew nuts for about 5 minutes.
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Simmer: Add the stock cube and just enough water to cover the vegetables. Simmer for about 15 minutes, or until the vegetables are tender.
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Blend: Allow to cool slightly, then transfer the cooked ingredients to a blender with half the cooking liquid. Blend, gradually adding more liquid until the sauce is silky smooth and pourable — not too thick or too runny.
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Serve: Pour over freshly cooked pasta. Top with nutritional yeast, sliced almonds, a drizzle of olive oil, and season with salt and pepper.