Jump to recipe

Beet pasta / Pink pasta

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Fancy some pink pasta? The colorful sauce made from beet and cashew nuts not only gives the pasta a unique color, but also a creamy and nutty note. The crispy topping of fried tofu, chickpeas and more beet makes this dish a real feast. Let's make this creative and delicious pink pasta together!
Print Recipe

Equipment

  • 1 Pot
  • 1 Pan
  • 1 Blender

Ingredients

These Ingredients make:

4 Portions
  • 300 g Pasta
  • 250 g beet cooked
  • 100 g Cashew nuts
  • 50 ml Water
  • 1 EL Skyr soy yogurt
  • 1 TL Oil
  • 1 TL Agave syrup
  • 1 TL Salt
  • 1 TL Pepper
  • 1 TL Vegetable broth

Topping

  • Oil for frying
  • 100 g Tofu
  • 50 g Beet cooked
  • 250 g Chickpeas
  • Salt, pepper

Instructions
 

Soak the cashews and cook the pasta

  1. Soak the cashew nuts in warm water for 10 minutes and then drain.
  2. Cook the pasta according to the packet instructions.

Prepare the sauce

  1. Dice the beet and blend with the soaked cashew nuts and the remaining ingredients for the sauce in a blender until creamy.

Fry the topping

  1. Crumble the tofu and fry in oil, add the beet and chickpeas.
  2. Fry everything until golden brown.

Mix the pasta with the sauce and serve

  1. Mix the cooked pasta with the prepared sauce
  2. Serve the pink pasta on plates and garnish with the crispy topping of tofu, chickpeas and beet.

Nutrition

Nutrition Facts
Beet pasta / Pink pasta
Amount per Serving
Calories
577
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
0.4
mg
0
%
Sodium
 
91
mg
4
%
Potassium
 
765
mg
22
%
Carbohydrates
 
89
g
30
%
Fiber
 
10
g
42
%
Sugar
 
12
g
13
%
Protein
 
23
g
46
%
Vitamin A
 
44
IU
1
%
Vitamin C
 
5
mg
6
%
Calcium
 
101
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.