Beet Tortellini

Beet infused tortellini with with cashew cheese in a brown butter garlic sauce, charred brussels and pea puree.

Ingredients- Pasta Dough

1 heaping cup flour

1 cup semolina

½ tsp salt

¾ cup water

2 tsp olive oil

1 tbsp beet puree ( for color )

Ingredients - Pea Puree

2 tbsp diced shallot

2 tsp chopped garlic

2 cups veg stock

2 cups frozen peas

salt and pepper to taste

Accompaniments

Charred Brussels

Micro Greens for Garnish

Lemon Vinaigrette

Cashew Goat Cheese - See recipe

Instructions

Step 1

Separate your dry and wet ingredients for the dough in 2 bowls. In your bowl of dry ingredients make a well inside to then pour in your wet ingredients. With your hands mix and bring together the dough, then allow it to rest.

Step 2

Prepare pea puree by sauteing your shallot and garlic in some olive oil until golden brown then add in your veg stock. Lastly add in your peas and seasoning and allow to cook until peas are nicely cooked. Then blend in a blender and allow to cool in the fridge.

Step 3

Prepare and set aside cashew goat cheese and allow to firm and chill in the fridge.

Step 4

Using a pasta machine, roll out your dough and make either tortellini or raviolis using the cashew goat cheese as your filling. Allow to set in the fridge when all pasta has been used up.

Step 5

Drop your fresh pasta into a pot with boiling water and cook for about 3 min or until the float to the top. This is a good time to toss your brussels in some oil, garlic, salt and pepper and get them in the air fryer for about 10 min at 350 degrees.

Step 6

In a hot pan, saute some diced shallots, garlic in vegan butter and drop in your cooked and gently strained fresh pasta. Saute the pasta with the garlicy butter sauce.

Step 7

Plate your pasta how ever you like, topping it off with your charred brussels and using a squeeze bottle, pipe or drizzle your pea puree. Finish it off with some micro greens or whatever garnish you choose and enjoy.