The beet of my heart!❤
Cook pasta according to package instructions.
Steam or roast your beet and add 1/4 of the beet to the blender with Smoky Gouda (reserve some for 'crumbles') and milk.
Blend until creamy and smooth (add 1-2 tbsp more of nut milk if needed).
Season with salt and pepper and warm up on a skillet over low.
Once pasta is cooked, drizzle sauce on top and toss pasta in sauce.
Top with crushed pistachios, Smoky Gouda crumbles, and red pepper flakes for a sweet and spicy kick.
Ingredients
Directions
Cook pasta according to package instructions.
Steam or roast your beet and add 1/4 of the beet to the blender with Smoky Gouda (reserve some for 'crumbles') and milk.
Blend until creamy and smooth (add 1-2 tbsp more of nut milk if needed).
Season with salt and pepper and warm up on a skillet over low.
Once pasta is cooked, drizzle sauce on top and toss pasta in sauce.
Top with crushed pistachios, Smoky Gouda crumbles, and red pepper flakes for a sweet and spicy kick.