Sunrise Black Pepper Pasta with Arugula in a Coconut Cream Sauce

Put a pot of salted water on to boil (for the pasta)

In a large frying pan (over high heat) cook:

2 cups golden beets, peeled and cubed in ¼ inch squares

1 Tbsp olive oil

2 cloves garlic

pinch salt

after 4 min add:

1 tsp apple cider vinegar

½ cup water

cook until beets are tender (about 4 more min).

While the beets are cooking, pour 1 bag of sunrise pasta (black pepper linguini) into boiling water. Cook 4 min. Drain and return to pasta pot. Immediately add ¾ can coconut milk (try to mainly add the creamy part). Strain golden beet juice into the pasta. Finish by adding:

1 bunch arugula (rocket), or peppergrass

the juice and zest of 1 lime

What to do with the golden beets:

Chop beet greens (the tops of golden or red beets) and sautee in

1 Tbsp olive oil

1 pinch salt

½ red onion (diced)

when wilted, remove heat and add:

the cooked golden beets

1 tsp rice vinegar

lime zest and juice from ½ lime

Serve beets on the side or just pour over the pasta.



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