Creamy Beet Pasta with Falafel
[Vegan]

For the Beet Pasta Sauce:

• Preheat the oven to 375°F. Line a baking tray with parchment paper.
• Toss the diced beets with the olive oil, coriander, cumin and a good pinch of salt and pepper.
• Arrange the beets on the baking tray. Bake for 20-30 minutes, stirring halfway. Check for doneness at the 20-minute mark.
• Add roasted beets and garlic, coconut cream, veggie stock and lime juice to a blender and blend until creamy. Season to taste with salt and freshly ground black pepper. Stir in the chopped dill or mint.

For the Pasta:

• Cook the pasta according package instructions. Drain the pasta, keep some of the cooking water.
• Mix the pasta with the creamy beet sauce, add some pasta water if needed to thin.

Assembly:

• Divide the creamy beet pasta between bowls, garnish with lime zest. Serve with falafel. Enjoy your pink beet pasta!