Serves: 4 / Total time: 30 minutes / Prep time: 5 minutes
Ingredients
- 1 medium beetroot (about 300g)
- 1 medium kumara (about 200g)
- ½ cup of cashew nuts
- One vegetable stock cube
Directions
- Cut beetroot and Kumara into small cubes.
- Add beetroot and kumara to a medium size pan, along with cashew nuts. Lightly sauté with a splash of olive oil for 5 minutes.
- Add water and the stock cube to the pan until everything is just covered, then simmer until the vegetables are just soft, about 15 minutes.
- Once the vegetables are soft, allow to cool and then add them to a blender with half of the cooking liquid. Start to blend, slowly adding more liquid until you have a silky, smooth consistency- not too runny and not too thick.
- Then pour over your favourite pasta and top with nutritional yeast, sliced almonds and a good pour of olive oil. Season to taste with salt and pepper.