Two in one day? Apparently this is what happens when you let yourself have a day or two in recuperation after a gruelling week and another to come. Unfortunately, I ate my dinner before I could take a photo of it. Make it, share your photo.
Creamy Beetroot & Friends “Pesto” Pasta v 0.2 #
Ingredients #
- 3-4 whole beetroot
- 1 whole red capsicum
- 1/2-3/4 cup pine nuts
- 1 large/2 medium cloves of garlic
- kale
- juice of half a lemon
- 1 tbsp white tahini paste
- water
- olive oil
- salt (about 2 tsp)
- white pepper (as much as you want)
- nutritional yeast flakes
- pasta
Method #
- core and roughly slice lengthways the capsicum. Put in baking try, cover in olive oil. Roast at ~200C for about 40 mins or until soft and roast-y.
- peel and roughly chop beetroot, add to enough water to thoroughly cover, boil until tender.
- when those ingredients are cooked, drain the beetroot and put in food processor/blender with garlic.
- add to the food processor the cooked capsicum including any leftover olive oil.
- add the pine nuts, salt, pepper, yeast flakes, and kale and process/blend until pesto-like in consistency.
- transfer back to pot and start warming on a low heat, meanwhile begin pasta water boiling and put pasta on to cook. Stir the sauce as necessary.
- in a small bowl, whisk together tahini, lemon juice, and additional water until a “cream”-like consistency is reached
- add the “cream” to the sauce and mix, then turn heat off and wait until pasta is cooked.
- when pasta is cooked (or just before), strain. Put empty put back on low heat and add olive oil. Add pasta to warm oil and stir to make it absorb.
- Add two serving spoons worth of sauce and stir through the pasta, slightly cooking.
- Take off heat and serve pasta then top with another serve of sauce and some extra nutritional yeast flakes.