Beet Cavatappi
Showing off some cool beets - letting this humble veg be the star of the show….even if it is covered in bread crumbs and cheese.
Don’t let the fear of beet’s stop you from trying them. This is a great entry level beets dish if you are not sure how you feel about their flavor or texture. Simply boil or roast them till fork tender and peel off the skin.
Cavatappi pasta sauteed in garlic, shallots and white wine tossed in a creamy beet sauce.
Ingredients
2 tbsp oil - for sautéing
1 small shallot - diced ( about 1/4 cup )
5 cloves garlic - minced
1/2 tbsp - soy sauce
1/2 cup - white wine
1 can - full fat coconut milk
1 tbsp - cornstarch + 1/4 cup cold water
1 cup - pasta water
1/4 cup - lemon juice
3 tbsp - cold vegan butter
1 small / medium sized - beet
1/2 tbsp - sea salt
1/4 tsp - freshly cracked black pepper
1/4 tsp - nutmeg
1/2 tsp - white pepper
1 tbsp - nutritional yeast
8 oz or half a 16 oz bag of cavatappi pasta.
Instructions
Boil your beet. This could take anywhere from 20-40 min depending on the size of your beet. For this recipe I would pick out a small beet at the store that way it doesn’t make this part tedious. Once your beet has been boiled - or roasted if you prefer. The skin with sloth right off so no need to peel them beforehand.
Put your beet in a Nutribullet or high powered blender with 1 cup of your canned coconut milk to make your beet puree. Blend really well and then set aside to use later.
I sauteed the shallots and garlic till golden brown. Seasoned with a touch of soy sauce and deglazed with white wine. After that add in your boiled cavatappi pasta and pour over your beet puree.
Give everything a good stir and allow everything to combine together. This is when I added in my corn starch slurry, lemon juice and seasonings. Allow everything to simmer on low while stirring everything allowing that cornstarch slurry to thicken everything well. Use your pasta water to get the desired sauce thickness and texture.
Lastly stir in some of that cold vegan butter.
I garnished with some vegan parm cheese. I aways use the Violife parm block as it is easy for me to find locally and truly is the best I have tried and aesthetically looks so nice.
