Bangin' Beet Alfredo

    Veggie garden > Olive Garden... and somehow twice as tasty.

    GF. V. SF.


    2 red beets

    2 golden beets

    Sunflower or other neutral oil

    Pinch of salt & pep

    1 small bag frozen organic peas

    Shredded basil leaves for garnish


    1 cup soy free veggie broth

    1 cup raw cashews (pre-soak overnight if you don't have a fancy blender)

    1/2 cup slivered almonds (or whole almonds, but if you choose not to peel, your sauce will be brownish - also pre-soak overnight if you don't have a high power blender)

    1 tbsp nutritional yeast (aka magic cheese dust)

    Salt & pep to taste


    Preheat oven to 400°F

    Make the noodles:

    Peel the beets & use a Spiralizer to make beet noodles - or buy already made ones at the store (no judging here)

    Oil a baking dish

    Evenly distribute the noodles in the baking dish

    Sprinkle with salt & pep

    Bake for 40 minutes, mixing the noodles halfway through

    Mix in the frozen peas

    Put the noodles & peas back in the oven for another 15 mins

    It's done when the noodles are soft, but still have a slight bite to them - you don't want mushy noodles

    While your noodles are cookin', make the sauce:

    Combine broth, cashews, almonds, nutritional yeast, salt, & pep in your Vitamix / blender / food processor and blend until smooth, creamy, and alfredo-y

    Plate up your noodles, peas, and drizzle on some sauce

    Garnish with fresh basil and fresh cracked black pepper


    Vicious Variations:

    Swap the peas for any other veggie - spinach, broccoli, peppers, mushrooms, anything!

    This alfredo sauce is absolutely KILLER over brown rice pasta. Do it. DO IT NOW!

    Sound Mate:

    Morbid Angel - Altars of Madness

    Beets for the devil.

    copyright © 2019 Filthy Batch

    Killer Recipes. Scratch Made. Real Food. Gluten Free. Vegan. Soy Free. Filthy Batch.