2 cups fresh beets washed and diced 2-3 garlic cloves Olive oil to drizzle Chilli salt to top 1 tsp Moroccan spice mix 1/2 cup vegan cream cheese 1 cup coconut milk 1 tbsp soy sauce 1 tbsp balsamic glaze Salt and pepper Cooked orecchiette pasta Vegan parmesan to top Fresh dill to serve
Method
1. Preheat the oven to 180 degrees Celsius. Place the beets and garlic cloves, on a baking sheet, drizzle with oil, chilli salt and Moroccan spice mix. Bake for 15-18 minutes until soft. 2. Cook the pasta accordingly to the packet instructions, place the chilled beets & some of the garlic in blender and add in the cream cheese, coconut milk, soy sauce, balsamic glaze, salt and pepper. 3. Once the pasta is cooked, drain and pour over the sauce mix well. 4. Serve with the vegan parmesan, more cream cheese, dill and chilli salt.
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