RED AND ORANGE PASTA
Cecilia Basbus
Ingredients (Red Pasta)
- 1 cup Semolina flour
- ½ cup Beetroot juice
- Pinch of Sea salt
- Flour, for dusting
Ingredients (Orange Pasta)
- 1 cup Semolina flour
- ½ cup Carrot juice
- Pinch of Sea salt
- Flour, for dusting
Ingredients (Sauce)
- 100gr raw cashews (soaked overnight)
- 100 gr Roasted red peppers
- Juice ½ lemon
- 500 ml of plant-based milk of your choice
- Salt
- 1 tsp Garlic powder
Directions
In a bowl, add semolina flour and salt and stir to combine.
Make a well and pour in one of the vegetable juices. Stir it with a spoon until no more liquid can be seen.
Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water.
Cover and rest the dough for 30 minutes at room temperature.
In the meantime, make the dough for the second pasta by repeating the steps above with the other vegetable juice.
Divide each dough ball into 2 equal portions. Dust the portions with flour and keep the portions covered until you are rolling them out.
Use a dough roller and create a very thin layer of dough. Add flour and roll over. Cut ¼” slices, open it, and let it dry for 15 minutes.
Meanwhile make the sauce by draining the cashews and pouring all the ingredients into a blender. Blend until smooth.
Boil salted water, add pasta and cook for 5 minutes or until al dente.
Drain the pasta and put in a pan with the sauce. Cook for approximately 3 more minutes and serve.
Cecilia Basbus is a Whole Food Plant Based Health Coach and also a Physician from Argentina. She is the owner of CB Health & Wellness where she helps people transition to a plant based diet to lose weight and improve their health. You can find her on Facebook and Instagram.
This recipe is reprinted with her permission.