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Beetroot Pasta Sauce | The Movement Project

Neuromuscular and sports massage therapy in Tauranga  helps you resolve pain, prevent injury and maximise your performance

Beetroot Pasta Sauce

By Lawrence Edser
This recipe is a fantastic way of adding healthy vegetables into your diet.  Pour this sauce over your favorite pasta and top with nutritional yeast, sliced almonds and a good pour of olive oil.  Bright pink in color and super tasty!

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

  1. Cut beetroot and Kumara into small cubes.
  2. Add beetroot and kumara to a medium size pan, along with cashew nuts. Lightly sauté with a splash of olive oil for 5 minutes.
  3. 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.
  4. 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.
  5. 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.

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