Jillian Harris's Perfectly Pink Vegan Pasta
I knew when I saw this Perfectly Pink Pasta pop up over on Jillian Harris's Instagram account, I HAD to make it. Even more so because it's vegan! If you've been following my stories over on zee Instagrams, you may have noticed I've been watching quite a few documentaries as of late. Most of which promote a plant-based diet because of what factory farming is doing to the environment, let alone to their poor animals.
For as far back as I can remember, I've had a strange relationship with the consumption of meat and animal products in general. It just never fully felt right, and I would really get in my head. I was never able to just enjoy them like so many others seem to do. After learning about the hazardous effects of factory farming I knew that if I were going to continue to consume meat, it would come from a local farm where the animals are treated respectfully, free to roam, and just generally live a happy life. I could go on and on, but this post is about this {seriously} delicious pasta, and not my now "veganish" lifestyle.
*Veganish definition; someone who consumes mostly a plant-based diet but occasionally consumes animal products from small family farms where animals are treated fairly // Laurenda Marie (yes, I made that up) :)
So let's talk about this sauce...because when you see this bright pink color it may throw you off completely, like it did me. No, it does not taste like pepto bismol! Promise you that! Think a creamy garlic sauce simmered with white wine! Ohhhh yeah! But it's vegan remember, so this dairy free sauce is made from raw cashews and pink from roasted beets. If you're still skeptical, my very carnivorous husband and toddler boys all LOVED it, AND had seconds.
Perfectly Pink Pasta Ingredients
Heaping 1/2 cup soaked raw cashews, drained and rinsed
3/4 cup water
2 cloves garlic
1 small beet, cubed
Salt, to taste
1/3 cup white wine
1 tbsp concentrated vegetable bouillon or 1/4 cup veggie broth
2 tbsp fresh lemon juice
1 box of your favorite pasta
1/3 cup starchy pasta water
Perfectly Pink Pasta Directions
Soak cashews overnight, or boil for 10 minutes
Preheat oven to 425. Wrap beets in tinfoil. Drizzle with olive oil and sprinkle with salt. Roast for 50-60 minutes until tender
In a blender, combine rinsed and drained cashews, water, roasted beet, garlic, lemon juice, and salt. Start by adding just a few cubes of beet until you get your desired pink color. Blend on high for 2 minutes or until smooth
Boil pasta and set aside. Save 1/3 cup of the starchy pasta water.
Bring a large skillet to medium heat, add pink cream sauce and bring to a simmer. Add in white wine, starchy pasta water, and vegetable bouillon, and simmer on low until warmed through. Taste and adjust seasoning at this point.
Add in pasta and stir until coated.
Serve with vegan parmesan cheese (I didn't have any and used fresh parsley instead!)
This recipe is from Jillian Harris's blog!
