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Valentine's Day Pink Pasta with Kelp Burger Meatballs

Published by cbm kelp,


  • 6 oz farfalle pasta (or GF pasta)
  • 1 large red beet, peeled
  • ½ cup raw cashews
  • ½ cup vegetable broth or water
  • 1 medium yellow onion, sliced
  • 3 medium garlic cloves
  • 1 cup unsweetened almond milk
  • 3 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lemon zest
  • 3-4 cups fresh spinach
  • 1 tbsp chives, chopped
  • AKUA Kelp Burger Ground Meat
  • 1.5 tbsp vegan breadcrumbs
  • ½ tbsp olive oil
  • 1 tsp garlic, chopped
  • ½ tsp Italian seasoning
  • 1 tsp basil dried
  • 2 tsp parsley dried
  • 1 tsp cayenne Pepper
  • 1 tbsp black pepper, freshly ground
  • 2.5 tbsp olive oil




Preheat the oven to 400 degrees.

1. Remove the stems & greens from the beet & wrap the beet with parchment paper. Place it on a sheet pan and roast for 55-60 min (until the beet is tender). 

2. Next, place the raw cashews in about ~ 1 inch of water in a medium-sized saucepan, then bring it to a boil. Let cook for 10 min, drain any excess water, and set aside.

3. As the beet roasts, saute the onions in a large pan over medium heat until soft and translucent, then add the sliced garlic & cook for 3 min.

4. Remove the cooked beet from the oven, let it cool, and peel the skin off. 

5. Bring a large pot of water to a boil and cook the pasta until tender (9-12 min). Drain & set it aside. While the pasta is cooking, it's time to make the beet pasta sauce.

6. Add the beet, boiled cashews, sauteed onions, garlic, lemon juice, almond milk, ½ tsp salt, and ¼ tsp black pepper to a blender.

7. Blend the mixture on high - til the sauce is creamy and smooth. Next, pour the sauce into a large saucepan and warm it over medium-low heat.

8. Lastly, add the zest of 1 lemon, a few handfuls of spinach, and the cooked pasta to the pan containing the beet sauce. Stir the noodles to coat them in the sauce. Garnish with chopped chives & serve! 


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