Welcome back to our Eco Recipe series where we empower you to make planet-positive food choices! 🌎
Valentine’s Day is just around the corner and we found a fabulous plant-powered “Perfectly Pink Pasta” from one of our favourite Okanagan locals…a big thank you to @jillian.harris 🩷🩷🩷
By substituting proteins in pasta like cream with cashews just once a week for a year, you are saving 70 kgs CO2e! 🤩 Wow, that’s a saving equivalent to driving from Vancouver to the Okanagan Valley in BC, Canada.🚙
Join EcoCooks Educator Lilli (with her perfectly pink hair!) and let’s share the love with this delicious eco-friendly dish! 👩🏽🍳🩷
Ingredients:
🌱1 cup cashews (soaked)
🌱3/4 cup water
🌱2 garlic cloves
🌱Red beet peeled and roasted
🌱Salt to taste
🌱1/3 cup dry white wine
🌱2 tbsp fresh lemon juice
🌱Your favourite pasta
🌱1/3 cup pasta water
🌱1 tbsp olive oil
🌱1/4 cup vegetable stock
🌱Fresh parsley and vegan feta/parm for serving
Method:
🌱Soak cashews overnight (or boil for 10 mins)
🌱Preheat oven to 425 C
Peel and chop beet, drizzle with olive oil (optional) and a pinch of salt
🌱Pop in the oven on a baking tray/dish for 60 minutes or until soft
🌱Combine cashews, cooked beets, lemon juice, garlic, salt and water to your blender
🌱Boil pasta (save approx ⅓ cup)
🌱Add blended sauce to pan on medium heat and bring to a simmer, then add white wine, pasta water, and vegetable broth
🌱Combine cooked pasta with your pink sauce
Serve with fresh parsley and vegan cheese (we used feta) and enjoy! 😋 💚
Recipe adapted from Jillian Harris
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