one green planet
one green planet

Finally a pasta dish that you can feel good about eating in big quantities! This pasta is so luscious, and is filled with a wonderful mix of fiber, antioxidants, and heart-healthy fats.

Carrot Beet Angel Hair Pasta With Spicy Pistachio Pesto [Vegan]

Ingredients

For the Salad:

  • 1 large beetroot, peeled 1 carrot
  • 2 cups mixed greens

For the Pesto:

  • 1/4 cup pistachio nuts
  • 1/4 cup pine nuts
  • 1/2 tablespoon nutritional yeast 1/2 cup mint leaves
  • 1/4 teaspoon chilli
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons olive oil Pinch celtic sea salt

Preparation

  1. Peel beetroot and wash thoroughly. Using a Vegetable Spiraliser, slice beetroot to form angel hair pasta.
  2. Soak beetroot in filtered water for 5 minutes with a pinch of Celtic sea salt.
  3. Rinse and repeat process 4 times until food colouring minimises.
  4. Slice carrot using the Vegetable Spiraliser.
  5. Place in large mixing bowl with beetroot and mixed greens.
  6. Place pesto ingredients, except olive oil, in mini prep and blend thoroughly.
  7. Drizzle oil into mini prep, at end of processing pesto ingredients, and blend for 30 seconds.
  8. Massage pesto mixture into salad thoroughly using hands.
  9. Garnish with chopped pistachio and mint.


About The Author

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Rachael Campbell

See My Recipes

Rachael is an intuitive mentor and healer, helping women create a life of success, love and happiness. Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.'

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