La Cotta Pink Pasta
Elodie (@luvvelovesfood)
We may have found the perfect combination for this pink pasta: beet juice and La Cotta!
Easy
15 mn
2
Ingredients
- 200g pasta
- 1 La Cotta (140g)
- 100ml beetroot juice
- 50g cooked beetroot
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions.
- While the pasta is cooking, whisk together the La Cotta, beet juice, cooked beets, nutritional yeast, olive oil, salt, and pepper until smooth to make the pink sauce.
- Once the pasta is cooked, drain it and return it to the pot.
- Pour the pink sauce over the pasta and toss to coat well.
- Serve immediately, with an optional drizzle of olive oil on top.
Pink
La Cotta has a tangy note that perfectly complements the sweetness and earthiness of the beets.
This sauce is sooo delicious, and the best part? It's ready in just 15 minutes!
Elodie (@luvvelovesfood)
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