Pink pasta

By Jillian Harris
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Team Jilly created this pasta for Valentine’s Day one year, and it was a huge hit! The roasted beets give this showy pasta such a gorgeous pink colour and a rich flavour. The blended cashews add a creamy texture to the dish while the lemon juice brightens the dish to balance it out. You can use whatever pasta shape you wish. This recipe is a good one to pull out when you are looking for something different to serve your guests. Serve it with a glass of rosé . . . of course!

SERVES
4

Ingredients

  • 3/4 cup (175 milliliters) raw cashews (see tip)
  • 1 small red beet, peeled and cut into 2.5 centimeter cubes
  • 1 tablespoon (15 milliliters) extra-virgin olive oil
  • 1/4 teaspoon (1 milliliter) salt
  • 2 cloves garlic
  • 3/4 cup (175 milliliters) water
  • 2 tablespoons (30 milliliters) fresh lemon juice
  • 1/3 cup (75 milliliters) dry white wine or rosé wine (we use rosé)
  • 1/4 cup (60 milliliters) vegetable stock
  • 250 grams fettuccine
  • Vegan parmesan, for serving

Directions

  1. Soak the cashews in water for at least four hours or overnight (up to 12 hours) in the fridge. Drain and rinse before using (see Tip).
  2. Preheat the oven to 425°F (220°C).
  3. Place the beet cubes on a small piece of foil, drizzle with olive oil, and sprinkle with salt. Close up the foil and roast for 50 to 60 minutes, until fork-tender.
  4. In a high-speed blender, combine the cashews, garlic, water, lemon juice, and salt to taste. Add one piece of beet and blend on high speed. Add more beet pieces, one at a time, to reach the level of pink colour or beet flavour you desire (we only added one or two pieces), blending on high speed until smooth, about two minutes.
  5. Bring a large pot of well-salted water to a boil. Add the pasta and cook until just tender, 9 to 13 minutes. Reserve 2/3 cup (150 milliliters) or more of the pasta water and drain the pasta.
  6. Meanwhile, heat a large frying pan over medium heat. Add the cashew beet sauce and bring to a simmer. Reduce the heat to low, stir in the white wine, 1/3 cup (75 milliliters) of  the reserved pasta water, and vegetable stock, and simmer until warmed through. Taste and adjust seasoning.
  7. Add the pasta to the cashew beet sauce and toss with tongs until fully coated. Add a bit more of the reserved pasta water if the sauce is too thick.
  8. Divide the pasta among pasta dishes, top with Vegan Parmesan, and serve immediately.

Tip:

  1. The overnight soak works best, but if you don’t have time to soak the cashews for several hours (or forgot), you can use the quick method: soak them  in boiling water for 30 minutes, then drain and rinse.

 

Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

WATCH

Your Morning Daily at 6am ET on CTV and CTV News Channel

Fraiche Food, Full Hearts

This recipe appears in Fraiche Food, Full Hearts (© 2019)

FOLLOW Jillian Harris

Bell Media Lifestyle Specialty Terms of Use Privacy Policy