Description
This smoky, spicy, beet pasta is a weekly staple for us! Quickly make the hot pink beet sauce in the blender and top with spicy mushrooms!
Ingredients
Units
Scale
- 454 g pasta noodles of choice
Mushrooms:
- 227g cremini mushrooms (or mushrooms of choice)*
- 3/4 tbsp olive oil
- 1 tbsp vegan worcestershire sauce (or sub extra tamari)
- 1 1/2 tbsp tamari (or soy sauce)
- 1 tsp liquid smoke
- 1/4 tsp chilli flakes (less or more for desired heat)
Sauce:
- 1/2 cup raw cashews (soaked in boiling water for at least 15 min.)
- 1 medium beet (roasted)*
- 1/2 – 1 cup almond milk (or plant milk of choice)
- 1/4 – 1/2 cup vegetable broth (homemade for extra savings!)
- 3 cloves garlic
- 3 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (or less if you prefer less spice!)
- 1/4 tsp salt and pepper
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 325 degrees F.
- If you have not pre-soaked your cashews, boil 1 cup of water in a kettle. Place cashews in a glass measuring cup or bowl and pour boiled water over them. Leave them soaking in the boiling water for at least 15 minutes to soften.
- To prepare your mushrooms, combine all the marinade ingredients in a bowl. Thinly slice your mushrooms and coat in the marinade. Once your oven is hot, spread the mushrooms on a baking sheet and bake for 18-20 minutes (flipping mushrooms over at the 10 minute mark).
- Bring a large pot of water to a boil for your pasta and cook the pasta according to the package instructions. While your pasta cooks, start the sauce.
- If you’re still waiting for the cashews to finish soaking, prepare all the other sauce ingredients in your blender. Start with the lesser amount of broth and milk. When cashews are done, drain them from the water and add them to the blender. Blend until creamy and smooth. Add more milk or broth if the mixture is too thick to blend easily (the sauce should be quite thick but still pourable).
- Pour the blended sauce into a large saucepan and heat through on medium low. Stir frequently so it doesn’t burn. All you want to do is heat it up, not boil it. When your pasta is done, drain it, and add it to the heated sauce. Taste and add more milk or broth for creaminess, nutritional yeast for cheesiness, or cayenne for heat.
- Top with spicy mushrooms. Garnish with more chilli flakes, parsley, breadcrumbs, or my Easy Vegan Parmesan and serve with garlic bread!
Notes
*Approximate cost: using store-bought broth $9.15 ($1.52/serving) / using homemade broth $8.96 ($1.49 per serving).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Blender, Oven, Stovetop
- Cuisine: American