Beetroot Pasta Sauce

Beetroot & Kumara Pasta Sauce

Serves: 4 | Total Time: 30 minutes | Prep Time: 5 minutes

Ingredients

• 1 medium beetroot (approx. 300g), peeled

• 1 medium kumara/sweet potato (approx. 200g), peeled

• ½ cup cashew nuts

• 1 vegetable stock cube

• Olive oil

• Salt & pepper, to taste

To Serve:

• Cooked pasta of your choice

• Nutritional yeast

• Sliced almonds

• Extra virgin olive oil

Directions

1. Prep: Dice the beetroot and kumara into small cubes.

2. Sauté: In a medium pan, add a splash of olive oil and sauté the beetroot, kumara, and cashew nuts for about 5 minutes.

3. Simmer: Add the stock cube and just enough water to cover the vegetables. Simmer for about 15 minutes, or until the vegetables are tender.

4. 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.

5. Serve: Pour over freshly cooked pasta. Top with nutritional yeast, sliced almonds, a drizzle of olive oil, and season with salt and pepper.