When I was in Seattle a few months ago, I stumbled across a cute little spice shop near Pike’s Place Market called World Spice Merchants. We were waiting for our Uber, which happened to get lost on the way to us, so I had time to awe over every shade of spices. I got so excited over all the spice colors and smells. The one I got most excited about was this hot pink beet powder! Do I love beets? Not really. Do I love using beets as a spice? Never even tried. But, did I love the color of this pretty powder? DUH! So, my Uber driver arrived and ended up having to wait for me while I purchased this lovely beet powder I was so excited to experiment with. That’s what he gets for getting lost and allowing me time to wonder around in a spice store… hehe. But then again, the joke’s probably on me because he was probably charging me while he was parked out front waiting.
Anyway, there’s so many things I can’t wait to sprinkle my beet powder into! The first recipe I tried with this unicorn dust, if you will, was this Pink Pasta. I made a simple garlic cream sauce and added in a pinch of pink. I was hoping it would change the color from a boring off-white to a pretty pink without tasting like beets. I was relieved that I couldn’t taste any beet flavor, while it made the pasta a shade of light pink.
The pasta brand, Banza, was kind enough to send me a package of their rotini, pasta shells, and penne noodles. This is the only time it’s appropriate to send me nudes, I mean noods! 😉 Their pasta is secretly nutritious; you can’t even tell they are made from chickpeas, loaded with protein and fiber, and have half the amount of carbs that wheat noodles have.
Hope you enjoy!
- •1 box Banza Rotini
- •1 and ½ cups vegetable broth
- •1 and ½ cups chopped onion
- •About 6 garlic cloves, peeled and chopped
- •½ cup unsalted cashews
- •½-1 lemon, juiced
- •¼ cup nutritional yeast seasoning
- •1 teaspoon beet powder
- •1 teaspoon salt, or more to taste
- •½ teaspoon black pepper
- • Crushed red pepper flakes, optional
- Bring a large pot of water to a boil. Sprinkle in a large pinch of salt.
- Drop in rotini pasta to the boiling salted water, stirring occasionally.
- Once pasta is slightly al dente, strain from the boiling water.
- Meanwhile, Add 1 cup of vegetable broth to a separate pot over medium-high heat. Cook for about 7-8 minutes, or until onion has softened.
- Add the chopped garlic and continue to cook for a few more minutes, or until the broth has evaporated.
- Next, add the onions and garlic to a high-speed blender, along with the cashews, lemon juice, nutritional yeast, beet powder and salt/pepper. Begin to blend.
- Slowly add in the remaining vegetable broth, as needed. Try to keep the sauce thick.
- Taste and adjust seasoning.
- Next, coat the rotini noodles with your pink garlic sauce.
- Sprinkle with freshly cracked pepper and/or red pepper flakes to taste, then serve.
- If you do not have a high-speed blender such as a Vitamix, soak the cashews prior to blending.
- If the end result isn’t garlicky enough, add in some garlic salt or garlic powder.