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Beet and Goat Cheese Linguine

30 min. | 788 kcal | easy |
Favorite, Needs a blender, Vegetarian
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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!
200 g Linguine
2 unit Red Beets
2 unit Garlic Clove(s)
15 ml Nutritional Yeast
100 g Kale
1 unit Chives
45 g Cashews
1 unit Goat Cheese
What you need pan, pot, strainer, food processor or hand blender
788 kcal
% daily value
% daily value
carbohydrate 95g
fat 31g
cholesterol 47mg
fiber 7g
protein 34g
saturated 15g
sodium 346mg
sugar 11g
trans 0g