Pink Pasta and Fairy Salad Recipe 🍃 from the Fairyblossom Cottage Inn

In Episode 2, “Afternoon,” of the Fairyblossom Cottage Inn mini-series, we’re bringing a splash of colour and freshness to our table with two delightful recipes: Pink Pasta with a creamy vegan sauce and a vibrant Fairy Salad.

These dishes are perfect for a summer meal, offering a burst of flavour and a touch of whimsy.

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Pink Pasta Recipe

Ingredients:

- Any dry pasta of your choice

- Fresh parsley, lemon balm, green leaves, or herbs for garnish

- Walnuts or other nuts for a crunchy topping

- 1 large beetroot, cooked and peeled

- 1½ cups soaked cashew nuts

- 1 tablespoon garlic powder

- ¼ cup lemon juice

- ¼ cup plant-based milk (unsweetened)

Instructions:

1. Cook Pasta: Start by cooking your chosen pasta according to the package instructions. Drain and set aside.

2. Prepare the Sauce:

   - If using a food processor: Combine the beetroot, soaked cashew nuts, garlic powder, lemon juice, and plant-based milk. Blend until smooth.

   - If mashing by hand: Use a fork or potato masher to mash the beetroot until smooth. Crush the soaked cashew nuts with a mortar and pestle, then mix with the mashed beetroot, garlic powder, lemon juice, and plant-based milk until creamy.

3. Combine: Toss the pasta with the pink sauce, ensuring each piece is well-coated. Watch as the pasta turns a beautiful pink hue!

4. Garnish: Serve with a sprinkle of fresh parsley, lemon balm, or your favourite herbs. Add a handful of walnuts or other nuts for added texture.

Fairy Salad Recipe

Ingredients:

- Cornsalad leaves (or any other tender greens)

- Radish slices

- A mix of cherry tomatoes, sliced

- Olive oil

- Pine nuts

- Sunflower seeds

- Edible flowers for decoration

Instructions:

1. Prepare the Salad: In a large bowl, combine the cornsalad leaves, radish slices, and cherry tomato slices.

2. Dress: Drizzle with olive oil and toss gently to coat the leaves and veggies.

3. Add Toppings: Sprinkle with pine nuts and sunflower seeds for a nutty crunch.

4. Decorate: Top with edible flowers for a fairy-like touch that adds both beauty and a hint of floral flavour.

Serving Suggestions

- This pink pasta is ideal as a light, fresh meal for a warm summer day, but it can also be served warm if preferred.

- The Fairy Salad pairs wonderfully with the pasta, offering a refreshing contrast with its greens and colours.

 Tips for Preparation

- Cashew nuts soaking: Soak cashew nuts in hot water for at least 30 minutes or overnight for a creamier texture.

- Edible flowers: Make sure to use flowers that are safe to eat. They should be organic and free from pesticides.

Embrace the enchantment of the Fairyblossom Cottage Inn with these colourful and wholesome dishes. Watch the full episode to see how Seraphina Fernshade creates these recipes and more magical moments from her cosy inn.

Enjoy your culinary adventure!

With love,

Indoora

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