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Beet and Goat Cheese Linguine

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Beet and Goat Cheese Linguine

with a creamy cashew sauce, kale and chives

Informations supplémentaires
30 min. | 788 kcal | easy | Needs a blender, Favorite, Vegetarian | Printable version
1. Setup Peel and grate the beets. Thinly slice the kale and chives.
2. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-11 minutes until tender. Drain.
3. Roast the nuts Heat a skillet over medium-high heat. Roast the nuts 3-4 minutes until golden brown.
4. Make the sauce Put the nuts, garlic, beets, nutritional yeast, 3/4 2P | 1 3P cup of water, salt and pepper in a container or food processor. Use a blender or the food processor to reduce everything to a homogeneous sauce. Adjust salt and pepper to taste.
5. Cook the kale Heat a drizzle of oil in a pan over medium-high heat. Cook the kale for 3 minutes. Add the cooked pasta and the beetroot sauce, mix and cook 2-3 minutes.
6. Plate your dish Serve the pasta and garnish with the chives and goat cheese. Bon appétit!
200gLinguine
2unitRed Beets
2unitGarlic Clove(s)
15mlNutritional Yeast
100gKale
1unitChives
45gCashews
1unitGoat Cheese
What you need pan, pot, strainer, food processor or hand blender
788 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 95g
32%
fat 31g
48%
cholesterol 47mg
16%
fiber 7g
28%
protein 34g
saturated 15g
75%
sodium 346mg
14%
sugar 11g
trans 0g