By the Gracious Vegan
When I was a vegetarian, I tasted a dairy-cream version of this at a friend's dinner party. What an epiphany! The dish is just fun--bowtie pasta with a vibrant pink sauce--and it tastes marvelous! Beets are super-nutritious, and using cashew cream instead of heavy cream moves this from the unhealthy to the healthy column. It takes a bit of courage to try this for the first time, but if you and your family or friends are adventurous eaters, go for it.
Prepare the cashew cream. Quick-soak the cashews by pouring boiling water over them, covering them, waiting 20 minutes, then draining.
½ cup raw cashew pieces
Once they are soaked, put the drained cashews in the blender and cover with water just until the water is at the same level as the top of the cashews. Blend for 2-4 minutes until the “cream” is entirely smooth – the cashews will essentially dissolve and become creamy.
In a large non-stick skillet, sauté the chopped onion in oil, vegan butter, or water
2 Tablespoons olive oil or vegan butter (Earth Balance) (it is fine to water-sauté if you are avoiding oil)
1 small onion, chopped
Add wine and sauté another 3 minutes
¾ cup white wine
Add beets and sauté another 5 minutes (add a little water and cover if they are not getting soft).
3 medium beets, grated
To create the creamy sauce, process the onion/beet mixture in the blender or a food processor with the following
1.5 Tablespoons lemon juice
The cashew cream
Sauté this creamy sauce in the skillet for 3 minutes or so in
1 Tablespoon olive oil or vegan butter
In the meantime, cook and drain the pasta
12 oz. bowtie pasta
Serve by tossing the pasta and sauce together in a large pasta bowl, or serve the pasta and sauce in serving bowls on the table and let everyone serve themselves.
Have extra lemon slices for those who would like to squeeze more lemon juice on their dish.
Timing: 35-40 minutes if you parallel-process all the components
Nutrition: Mostly unprocessed ingredients
Gluten-free if you use gluten-free pasta