Creamy Spaghetti with Beetroot Sauce

Name: Creamy Spaghetti with Beetroot Sauce and Vegan Feta
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Spaghetti; 1 Piece of White onion; 1 Piece of Garlic cloves; 200 Grams of Cooked beetroot; 1 Piece of Lemon; 4 Grams of Nutritional yeast; 1 Piece of Vegetable stock cube; 55 Grams of Cashew cream cheeze; 1 Tbsp of Olive oil; 100 Grams of Vegan feta; 20 Grams of Pine nuts; 15 Grams of Fresh parsley; 1 Tsp of Black pepper

and Vegan Feta

This vibrant vegan sauce is made from cooked beets and creates beautiful pink pasta!

Cals 896 · Prot 28 · Carbs 129 · Fat 26

Vegan

35 min

This vibrant vegan sauce is made from cooked beets and creates beautiful pink pasta!

Cals 896 · Prot 28 · Carbs 129 · Fat 26

Vegan

Ingredients

Pasta

Spaghetti 10*11*

250 Grams

White onion

1 Piece

Garlic cloves

1 Piece

Cooked beetroot

200 Grams

Lemon

1 Piece

Nutritional yeast

4 Grams

Vegetable stock cube 15*

1 Piece

Cashew cream cheeze 2*

55 Grams

Toppings

Olive oil

1 Tbsp

Vegan feta

100 Grams

Pine nuts 2*

20 Grams

Fresh parsley

15 Grams

Black pepper

0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3749 / 896
Fats (g)	26.4
of which saturated (g)	16.1
Carbohydrates (g)	129
of which sugars (g)	19.8
Fibers (g)	10.5
Proteins (g)	27.5
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil spaghetti

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

2 Fry onions

Meanwhile, peel and finely chop the onion and garlic. Heat a large pan over a medium-low heat with a drizzle of oil. Saute the onion and garlic with a pinch of salt for 5 min until soft.

3 Blend sauce

Roughly chop the beetroots. Wash the lemon and grate its zest. Add the fried onions and garlic (reserve the pan!), beetroots, nutritional yeast, crumbled vegetable stock cube, vegan cashew cream cheeze and a squeeze of lemon juice to a blender or food processor. Blitz until smooth. This is your beetroot sauce.

4 Assemble

Return the pan to a low heat. Add the spaghetti and beetroot sauce to the pan. Add a splash of the reserved pasta water to loosen. Toss until the pasta is warmed through.

5 Prep toppings

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Crumble the vegan feta. Chop the parsley leaves.

6 Serve

Divide the beetroot spaghetti among plates. Drizzle with olive oil. Top with the vegan feta, parsley, lemon zest, pine nuts and a gerneous grind of fresh black pepper.

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