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
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
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.