Beet Hummus Pasta with Pink Sauce
Ingredients
- 1/2 cup cashews soaked for 4 hours (or boiled for 15 minutes)
- 3/4 cup beet hummus
- 2 tbsp olive oil
- Pinch chili flakes
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 heaping tsp Dijon mustard
- 1/2 lemon, juiced
- 3 tbsp nutritional yeast
- 3/4-1 cup pasta water
Preparation
In a large pan, heat olive oil and chili flakes.
Add diced onion and cook until translucent.
Add minced garlic and cook for 30 seconds.
Remove from heat and transfer the mixture to a blender.
Drain and rinse the soaked cashews, then add them to the blender along with the remaining sauce ingredients.
Start with 1/2 cup of pasta water and gradually increase until you achieve a smooth consistency.
Blend until the sauce is creamy and well combined.