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🍝 Creamy pasta with beetroot cream sauce, peas and feta

482 kcal · 30 min · 4 servings

Ingredients

• 500 g Whole wheat pasta (e.g. spaghetti)
• Salt
• 250 g Beetroot (pre-cooked; vacuum-sealed)
• 125 ml Oat drink (oat milk)
• 75 g Cashew nuts
• 2 tbsp Lemon juice
• Pepper
• 150 g Frozen peas (thawed)
• 150 g Frozen edamame (thawed)
• 120 g Feta (45% fat in dry matter)
• 1 handful Mint

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta for 9 to 11 minutes until al dente.
4. 4. Place the cooked beetroot into a blender.
5. 5. Pour the oat drink into the blender.
6. 6. Add the cashew nuts to the blender.
7. 7. Add the lemon juice to the blender.
8. 8. Season the mixture with pepper and salt.
9. 9. Blend the ingredients for about 60 seconds on the highest setting.
10. 10. Continue blending until a creamy sauce forms.
11. 11. Taste the sauce and adjust seasoning if needed.
12. 12. Cook the peas and edamame beans for about 5 minutes in salted water.
13. 13. Shock the vegetables with cold water.
14. 14. Let the vegetables drain.
15. 15. Crumble the feta into small pieces.
16. 16. Wash the mint.
17. 17. Shake the mint dry.
18. 18. Tear the mint leaves into small pieces.
19. 19. Drain the pasta.
20. 20. Add the sauce to the pasta immediately.
21. 21. Stir everything well.
22. 22. Divide the pasta with beetroot sauce onto plates.
23. 23. Serve the pasta with the peas, edamame beans, feta and mint.

Nutrition per serving

• kcal: 482
• Protein: 23 g · Fett/Fat: 25 g · Carbs: 40 g