Beet Pasta with Creamy Pumpkin Sauce
4 beets, trimmed and peeled
1/2 Tblsp olive oil
3 sage leaves
3/4 cup chicken broth
2 garlic cloves, crushed
1/4 cup chopped shallots
1/2 cup pumpkin puree
1/4 tsp nutmeg
1/4 tsp cinnamon powder
pinch of chili pepper flakes
1/2 cup cashews, pre-soaked in water for atleast 30 minutes
2 Tblsp freshly chopped parsley
pinch of sea salt and pepper
1 Tblsp toasted sesame seeds
Create beet noodles by using the smallest setting on spiralizer then trim pasta to 2 inch strands. Set aside.
Preheat oven to 425 and prepare a parchment lined baking sheet. Place the beet pasta on the baking sheet and drizzle lightly with olive oil and a little salt. Bake for 10-12 minutes.
While the beets are in the oven, heat the oil in a large skillet over medium high heat. Add in the sage and fry it on both sides for 30 seconds. Remove the sage leaves from skillet and set aside on a plate.
In the same skillet place the garlic, pepper flakes and onion and cook for 2 minutes. Pour in the pumpkin puree then season it with salt and pepper, nutmeg and cinnamon, sage leaves. Let the sauce cook for 2-3 minutes then pour it into the blender. Drain the cashews then place them in the blender. Pour in the broth, cover the blender then process for 30 seconds. Set aside.
Take out the beet pasta from the oven and place them in individual bowls. Spoon the pumpkin sauce over each bowl. Sprinkle with sesame seeds and parsley on top. EnJOY!