Informations supplémentaires
30 min.
|
788 kcal
|
easy
|
|
Printable version
1. Setup
Peel and grate the beets. Thinly slice the kale and chives.
2. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-11 minutes until tender. Drain.
3. Roast the nuts
Heat a skillet over medium-high heat. Roast the nuts 3-4 minutes until golden brown.
4. Make the sauce
Put the nuts, garlic, beets, nutritional yeast, 3/4 2P | 1 3P cup of water, salt and pepper in a container or food processor. Use a blender or the food processor to reduce everything to a homogeneous sauce. Adjust salt and pepper to taste.
5. Cook the kale
Heat a drizzle of oil in a pan over medium-high heat. Cook the kale for 3 minutes. Add the cooked pasta and the beetroot sauce, mix and cook 2-3 minutes.
6. Plate your dish
Serve the pasta and garnish with the chives and goat cheese. Bon appétit!
200gLinguine
2unitRed Beets
2unitGarlic Clove(s)
15mlNutritional Yeast
100gKale
1unitChives
45gCashews
1unitGoat Cheese
What you need
pan, pot, strainer, food processor or hand blender
788 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
31g
48%
cholesterol
47mg
16%
fiber
7g
28%
protein
34g
saturated
15g
75%
sodium
346mg
14%
sugar
11g
trans
0g