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Pasta with rich beetroot sauce and Olympus Cashew Butter

Ingredients

For the pasta:

250g linguini

For the sauce:

250g boiled beetroot (warm)

80g Olympus 100% Cashew Butter

10g nutritional yeast

½ lemon (juice and zest)

1 pinch of salt

1 pinch of freshly ground pepper

Preparation

Boil the pasta and, meanwhile, prepare the sauce in a food processor by blending all its ingredients together until the sauce achieves a creamy texture. As soon as you drain the pasta, combine it with the sauce and enjoy immediately.

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