Heart-Healthy Vegan Beet & Mint Pasta (15 Minute Recipe)
Justine Colbert
A creamy, oil-free Beet & Mint Pasta made with heart-healthy ingredients like beets, walnuts, and fresh mint. Ready in 15 minutes!
- 1/2 boiled red beet
- 1 cup cashews soak for 20 minutes in hot water if not using a high-speed blender
- 1/4 cup walnuts
- 1/2 tsp sea salt
- 1 garlic clove
- 1/2 juice lemon
- 1/2 cup water
Toppings:
- 1/4 cup fresh mint chopped
- Grated Brazil nut parm
- Black pepper
- 1 8 oz box of pasta I used gluten free chickpea rigatoni (see in blog post)
Boil the red beet until tender or use pre-cooked beets to save time.
In a blender, combine the boiled beet, soaked cashews, walnuts, sea salt, garlic clove, lemon juice, and water. Blend until smooth and creamy.
Cook pasta (I recommend chickpea rigatoni for extra heart health) according to package instructions, then drain.
Toss the cooked pasta with the creamy beet sauce until well coated.
Serve topped with fresh chopped mint, grated Brazil nut parm, and black pepper to taste.
Store leftovers in an airtight container in the fridge for up to 3 days.