Red Beet and Almond Pasta

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Red Beet & Almond Pasta

A very clever way of sneaking in healthy ingredients in a pasta dish! You make a pesto-like mixture of roasted red beets, garlic, olive oil and almonds. Add it to onions, garlic and chopped red beet stems and leaves sauteed in butter. And then top it off with lemon juice and cheese. Yes, this is borderline vegan already! Just switch up the cheese with a vegan product and use olive oil instead of butter. The red beet/almond “pesto” is an excellent dip in its own right, actually.

Just a couple of lessons learned: don’t skip the salt, and don’t spare the lemon juice! If you want more dramatic red color, roast your own red beets, don’t use Trader Joe’s already cooked baby beets, or anything canned because they give a less saturated red color to the spaghetti.

https://www.tastemade.com/videos/roasted-beet-almond-spaghetti

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