Ingredients:
1 avocado (because pretentious millennials miright? seriously though is a great substitute for cheese on occasion)
1 beetroot medium sized ( can be skipped completely if you don’t beet, you monster!)
1 finely chopped onion (*** if not jain, if yes, my condolences)
1 finely chopped tomato (skip this if you don’t want any tanginess and are going for only the creaminess)
1/2 cup of grated Tibetan yak cheese from yak that grazed on the mountains of the mythical Shambala (***if not vegan) or any cheese you like
1/2 cup coconut milk (thiccc)
1/2 cup freshly grated coconut or desiccated coconut powder
1 cup pasta
olive oil
salt pepper Italian seasoning(oregano, thyme, rosemary, the frozen teardrop of a dolphin caught off the coast of Catania, blessed by an 80 yr old Sicilian grandma)
Prep Time:
20 – 30 mins to an eternity depending on how fast you cook or if the Sicilian grandma cursed the seasoning instead of blessed (tends to happen more often than you would think..)
Preparacion:
Take the grated coconut or coconut powder and avocado and blend with a little water , set aside.
Boil water in a pot, add pasta, cook 10-15 mins, drain(retain about half a cup to add to sauce if needed), wash under cold water and set aside.
Meanwhile chop up the onion and tomatoes and saute them up in olive oil with salt, pepper and aforementioned seasoning.
Add chopped up beets, cut in the fashion that compliments your choice of pasta used. Add beets to the this and cook covered for 10 mins.
Then to this add the avocado coco paste, the thicc coco milk and cook open for upto 10 mins or till the olive oil starts separating out from this mixture. Once cooked add pasta, serve with any seasoning and a drizzle of that extra thicc coco milk.
Add chilli or paprika to prep while cooking if you like it spicy!