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!

Pink Pasta
Serves 4
Creamy pink garlic cashew sauce with nutritious rotini pasta noodles.
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Ingredients
  1. • 1 box Banza Rotini
  2. • 1 and ½ cups vegetable broth
  3. • 1 and ½ cups chopped onion
  4. • About 6 garlic cloves, peeled and chopped
  5. • ½ cup unsalted cashews
  6. • ½-1 lemon, juiced
  7. • ¼ cup nutritional yeast seasoning
  8. • 1 teaspoon beet powder
  9. • 1 teaspoon salt, or more to taste
  10. • ½ teaspoon black pepper
Instructions
  1. Bring a large pot of water to a boil. Sprinkle in a large pinch of salt.
  2. Drop in rotini pasta to the boiling salted water, stirring occasionally.
  3. Once pasta is slightly al dente, strain from the boiling water.
  4. 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.
  5. Add the chopped garlic and continue to cook for a few more minutes, or until the broth has evaporated.
  6. 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.
  7. Slowly add in the remaining vegetable broth, as needed. Try to keep the sauce thick.
  8. Taste and adjust seasoning.
  9. Next, coat the rotini noodles with your pink garlic sauce.
  10. Garnish with fresh basil and/or freshly cracked pepper, then serve.
Notes
  1. If you do not have a high-speed blender such as a Vitamix, soak the cashews prior to blending.
  2. If the end result isn’t garlicky enough, add in some garlic salt or garlic powder. For spiciness, add in some red pepper flakes.
Nutritiously Delicious http://giannasrecipes.com/