Creamy Pink Pasta

Ingredients:

1 medium red beet 

1 medium yellow onion

4 garlic cloves, peeled

1 Tbsp olive oil

Salt and pepper to taste

½ cup chickpeas, drained from a can

1 medium lime, juiced

½ cup water

½ pound spaghetti 

Instructions:

Wash, peel, and cut the red beet and onion into 4 pieces each. 

On a baking sheet, add the beet, onion, and garlic and sprinkle with olive oil, salt, and pepper. Bake at 400F for 20 minutes. Remove the garlic cloves and bake the beet and onion for 10 more minutes. Remove from the oven and set aside to cool.

Cook your pasta following the instructions in the package and reserve ¼ cup of the water used to cook the pasta.

In a blender, add the cooked vegetables, chickpeas, lime juice, salt, and pepper and blend until smooth. Taste for flavor and add more salt and pepper if needed.

Preheat a pan over medium heat. Add the sauce and the pasta and mix well. Add the ¼ cup of pasta water and mix again. Serve and enjoy!

*Tip: add feta cheese, pine nuts, hemp seeds, chives, or cilantro as toppings.