Recipe: Cilantro pesto beet fettuccine with arugula and cream dressing
Total time: 30 minutes plus soaking time for the cashews and draining time for the beets

Servings: 2

Note: From Stephen Hauptführ at Mooi. Soak the cashews for the cream dressing at least 4 hours. Spiralizers and saladacos are spiral slicers that are sometimes available at cooking stores and are widely available online. Celtic sea salt and unfiltered olive oil are available at most cooking stores and select well-stocked markets. Nutritional yeast is generally available at health food stores as well as in the health food sections of well-stocked markets.


1 large beet, peeled (alternatively, you can use 1 large zucchini)

1 teaspoon coarse sea salt (he uses Celtic sea salt)

Use a spiralizer or saladaco to cut the beet into long fettuccine noodles. (If using the zucchini, slice it thinly lengthwise into strips about the thickness and width of a fettuccine noodle.) Place the noodles in a bowl and toss with the sea salt. Set the noodles aside for at least 30 minutes to an hour to allow the salt to extract excess water and soften the noodles. Press the noodles gently but firmly in a strainer to extract excess moisture and set aside. (If you have a food dehydrator, you can lightly coat the noodles with olive oil, spread them on a nonstick sheet and dehydrate them at 100 degrees for about 30 minutes to soften even more.)

Cilantro pesto

1/2 cup unfiltered olive oil

1/4 cup apple cider vinegar

1/4 cup nutritional yeast

1 large bunch cilantro

2 cloves garlic minced

1/8 cup pine nuts

While the noodles are softening, prepare the pesto. In a blender, combine the oil, vinegar and nutritional yeast and blend well. Add the cilantro and garlic and blend as needed for desired thickness and texture. Add the pine nuts and blend quickly to coarsely chop, giving the pesto a thicker texture. Makes about 1 cup pesto. Set aside.

Arugula with cream dressing

1 cup cashews, soaked at least 4 hours, then drained

1 garlic clove

2 tablespoons lemon juice