A different pasta that you will love: Beetroot Fettuccine with Avocado Pesto! It's packed with flavors, it's colorful, and delicious! Why not surprising your family with this awesome recipe?
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Pre-heat the oven to 175˚C.
Peel the beetroots and cut them into quarters. On an oventray cover them in 1Tbsp olive oil and a generous pinch of salt. Bake them for 20 minutes or until the beets quarters are softer and starting to get dark edges.
Let the beets cool, then add them to a food prossessor or blender and blitz until you get a pure. Add ½ cup of water or beetroot juice while blending.
In a bowl mix the all purpose and semolina flour until well combined. Add the beet puree and knead the mixture for 10 minutes adding ½ cup if beetroot juice or water in the process until you have a firm dough.
Let the dough sit for 10 minutes then knead it again and roll it out thinly on a clean surface dusted with flour. I used a rolling pin but empty wine bottles work just as well.
Cut the dough into long fettucine or whatever shape you desire.
On the hob bring water to a boil and cook the pasta for 3 to 5 minutes.
Peel 4 garlic cloves, cover them in oil and roast them in the oven until they start to turn golden brown. To save energy you can roast them together with the beetroots.
Using a food processor or blender blend the cashews and nutritional yeast until you have a fine crumbly texture.
Add the avocados, basil, lemon juice, garlic cloves and salt and blend again. Add the olive oil and pulse until well combined.
Top the fettucine with the avocado pesto and enjoy!
By VeggieSouls
