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  • pjmurkin


Updated: Apr 20

Welcome back to our Eco Recipe series where we empower you to make planet-positive food choices! 🌎

Valentine’s Day is just around the corner and we found a fabulous plant-powered “Perfectly Pink Pasta” from one of our favourite Okanagan locals…a big thank you to @jillian.harris 🩷🩷🩷 

By substituting proteins in pasta like cream with cashews just once a week for a year, you are saving 70 kgs CO2e! 🤩 Wow, that’s a saving equivalent to driving from Vancouver to the Okanagan Valley in BC, Canada.🚙

Join EcoCooks Educator Lilli (with her perfectly pink hair!) and let’s share the love with this delicious eco-friendly dish! 👩🏽‍🍳🩷


🌱1 cup cashews (soaked)

🌱3/4 cup water

🌱2 garlic cloves

🌱Red beet peeled and roasted

🌱Salt to taste

🌱1/3 cup dry white wine

🌱2 tbsp fresh lemon juice

🌱Your favourite pasta

🌱1/3 cup pasta water

🌱1 tbsp olive oil

🌱1/4 cup vegetable stock

🌱Fresh parsley and vegan feta/parm for serving 


🌱Soak cashews overnight (or boil for 10 mins)

🌱Preheat oven to 425 C

Peel and chop beet, drizzle with olive oil (optional) and a pinch of salt

🌱Pop in the oven on a baking tray/dish for 60 minutes or until soft

🌱Combine cashews, cooked beets, lemon juice, garlic, salt and water to your blender

🌱Boil pasta (save approx ⅓ cup)

🌱Add blended sauce to pan on medium heat and bring to a simmer, then add white wine, pasta water, and vegetable broth

🌱Combine cooked pasta with your pink sauce

Serve with fresh parsley and vegan cheese (we used feta) and enjoy! 😋 💚 

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