Pink Pasta

Ingredients

• 500 g whole‑grain pasta (e.g., fusilli)
• Salt
• 250 g cooked beetroot (pre‑cooked; vacuum sealed)
• 125 ml oat drink (oat milk)
• 75 g cashew nuts
• 30 ml lemon juice
• 25 g light miso paste
• Pepper
• 0.5 bunch Parsley (10 g)
• 50 g walnut kernels

Instructions

1. 1.

   Cook pasta in boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile, combine beetroot, oat drink, cashews, lemon juice, miso paste, pepper and salt in a blender and blend on high for about 60 seconds until a creamy sauce forms. Season with salt and pepper.

3. 3.

   Wash parsley, shake dry and finely chop. Roughly chop walnuts.

4. 4.

   Drain pasta and immediately pour the sauce over it, stirring well. Plate the pink pasta and sprinkle with walnut kernels and parsley before serving.