RED AND ORANGE PASTA<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tCecilia Basbus<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIngredients (Red Pasta)<\/span><\/p>\n\n- 1 cup Semolina flour<\/li>\n
- \u00bd cup Beetroot juice<\/li>\n
- Pinch of Sea salt<\/li>\n
- Flour, for dusting<\/li>\n<\/ul>\n
Ingredients (Orange Pasta)<\/span><\/p>\n\n- 1 cup Semolina flour<\/li>\n
- \u00bd cup Carrot juice<\/li>\n
- Pinch of Sea salt<\/li>\n
- Flour, for dusting<\/li>\n<\/ul>\n
Ingredients (Sauce)<\/span><\/p>\n\n- 100gr raw cashews (soaked overnight)<\/li>\n
- 100 gr Roasted red peppers<\/li>\n
- Juice \u00bd lemon<\/li>\n
- 500 ml of plant-based milk of your choice<\/li>\n
- Salt<\/li>\n
- 1 tsp Garlic powder<\/li>\n<\/ul>\n
Directions<\/span><\/p>\n\nIn a bowl, add semolina flour and salt and stir to combine.<\/p>\n
Make a well and pour in one of the vegetable juices. Stir it with a spoon until no more liquid can be seen.<\/p>\n
Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water.<\/p>\n
Cover and rest the dough for 30 minutes at room temperature.<\/p>\n
In the meantime, make the dough for the second pasta by repeating the steps above with the other vegetable juice.<\/p>\n
Divide each dough ball into 2 equal portions. Dust the portions with flour and keep the portions covered until you are rolling them out.<\/p>\n
Use a dough roller and create a very thin layer of dough. Add flour and roll over. Cut \u00bc\u00bb slices, open it, and let it dry for 15 minutes.<\/p>\n<\/div>\n
Meanwhile make the sauce by draining the cashews and pouring all the ingredients into a blender. Blend until smooth.<\/p>\n
\nBoil salted water, add pasta and cook for 5 minutes or until al dente.<\/p>\n
Drain the pasta and put in a pan with the sauce. Cook for approximately 3 more minutes and serve.<\/p>\n
<\/p>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/peaceadvocacynetwork.org\/wp-content\/uploads\/2020\/04\/Red-and-Orange-pasta.png\")
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Cecilia Basbus<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIngredients (Red Pasta)<\/span><\/p>\n\n- 1 cup Semolina flour<\/li>\n
- \u00bd cup Beetroot juice<\/li>\n
- Pinch of Sea salt<\/li>\n
- Flour, for dusting<\/li>\n<\/ul>\n
Ingredients (Orange Pasta)<\/span><\/p>\n\n- 1 cup Semolina flour<\/li>\n
- \u00bd cup Carrot juice<\/li>\n
- Pinch of Sea salt<\/li>\n
- Flour, for dusting<\/li>\n<\/ul>\n
Ingredients (Sauce)<\/span><\/p>\n\n- 100gr raw cashews (soaked overnight)<\/li>\n
- 100 gr Roasted red peppers<\/li>\n
- Juice \u00bd lemon<\/li>\n
- 500 ml of plant-based milk of your choice<\/li>\n
- Salt<\/li>\n
- 1 tsp Garlic powder<\/li>\n<\/ul>\n
Directions<\/span><\/p>\n\nIn a bowl, add semolina flour and salt and stir to combine.<\/p>\n
Make a well and pour in one of the vegetable juices. Stir it with a spoon until no more liquid can be seen.<\/p>\n
Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water.<\/p>\n
Cover and rest the dough for 30 minutes at room temperature.<\/p>\n
In the meantime, make the dough for the second pasta by repeating the steps above with the other vegetable juice.<\/p>\n
Divide each dough ball into 2 equal portions. Dust the portions with flour and keep the portions covered until you are rolling them out.<\/p>\n
Use a dough roller and create a very thin layer of dough. Add flour and roll over. Cut \u00bc\u00bb slices, open it, and let it dry for 15 minutes.<\/p>\n<\/div>\n
Meanwhile make the sauce by draining the cashews and pouring all the ingredients into a blender. Blend until smooth.<\/p>\n
\nBoil salted water, add pasta and cook for 5 minutes or until al dente.<\/p>\n
Drain the pasta and put in a pan with the sauce. Cook for approximately 3 more minutes and serve.<\/p>\n
<\/p>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Ingredients (Red Pasta)<\/span><\/p>\n Ingredients (Orange Pasta)<\/span><\/p>\n Ingredients (Sauce)<\/span><\/p>\n Directions<\/span><\/p>\n In a bowl, add semolina flour and salt and stir to combine.<\/p>\n Make a well and pour in one of the vegetable juices. Stir it with a spoon until no more liquid can be seen.<\/p>\n Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water.<\/p>\n Cover and rest the dough for 30 minutes at room temperature.<\/p>\n In the meantime, make the dough for the second pasta by repeating the steps above with the other vegetable juice.<\/p>\n Divide each dough ball into 2 equal portions. Dust the portions with flour and keep the portions covered until you are rolling them out.<\/p>\n Use a dough roller and create a very thin layer of dough. Add flour and roll over. Cut \u00bc\u00bb slices, open it, and let it dry for 15 minutes.<\/p>\n<\/div>\n Meanwhile make the sauce by draining the cashews and pouring all the ingredients into a blender. Blend until smooth.<\/p>\n Boil salted water, add pasta and cook for 5 minutes or until al dente.<\/p>\n Drain the pasta and put in a pan with the sauce. Cook for approximately 3 more minutes and serve.<\/p>\n <\/p>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n
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