Happy February, friends! In the spirit of love and everything pink, I am bringing you a recipe for creamy beet pasta. This sauce is so creamy that it almost resembles an alfredo sauce in texture-allergy friendly of course. The cauliflower and beets makes this recipe vibrant pink and packed with nutrition; full of vitamins and minerals. Although cauliflower can have a bad reputation of being flavorless, this sauce is anything but with all of the wonderful seasonings being added. If you're looking for a colorful and different way to flavor you pasta dishes, give this recipe a go!
Yields: 3-4 servings
Ingredients:
4 cups riced cauliflower (1 small/medium cauliflower)
1 tablespoon extra virgin olive oil
1 teaspoon minced elephant garlic
1/2 cup dairy free milk
Ground sea salt, garlic powder, and black pepper, to taste
1/2 small beet, largely diced
1 serving of pasta of choice
Parsley and Basil to garnish
Directions:
Steam the riced cauliflower until tender.
In a skillet, add the olive oil and garlic. Saute the garlic until golden brown.
Once steamed, add the cauliflower to the skillet with the garlic and saute until golden brown.
Add the cauliflower mixture, dairy free milk, beets, and spices to a food processor. Blend until creamy and the desired pink color is reached.
Boil a pot of water in a pot and add in the pasta. Once cooked to the desired texture, drain and add a splash of olive oil to coat. Mix in the creamy beet sauce.
Garnish with parsley and fresh basil leaves.
