Creamy Beet Pasta
Plan for: 20 minutes
Yield: 6 servings
1 lb gluten-free spaghetti
8 oz Original Recipe Hope Hummus
1 clove garlic
1/4 cup extra virgin olive oil
2 cooked beets (we used Love Beets organic cooked beets)
- Bring a large pot of water to a boil. Add the pasta and cook al dente.
- While the pasta is cooking, blend hummus, garlic, oil and beets in a high speed blender until smooth. Add water as needed for consistency.
- When the pasta is ready, toss with the sauce and season to taste with salt and pepper. Serve hot or cold! Try topping with freshly shredded pecorino and kale sprouts.