Hey, all you cool cats! It’s me, Kate Bouchard, with another crazy, awesome, delicious Greenhouse recipe! Before we get into the colorful recipe for today, let me tell you a bit about myself. I am a sophomore, Environmental Studies major, and current Greenhouse member! This is my second semester in the house, and I absolutely adore it, especially the cooking aspect! A lot of the Greenhouse’s goals align with my own personal interests, such as farming, working with local foods, fostering a community around food, and simply just cooking! I absolutely love to be outside, especially when that involves doing farmwork. There is just something about getting your hands and knees in the dirt and being able to pick your own food. Being a Greenhouse member has allowed me to take a deep dive into cooking with local foods and getting involved with the farming community! Some of the coolest cats I’ve met are farmers from the North Country. When I am not cooking (I cook on Tuesday’s!), I am generally hanging out with my Soups, playing outside in the snow, snowboarding, or, recently, at the climbing wall! Feel free to come up to me to ask about the Greenhouse, get to know me, or just have a friend to talk to!   

Vegan Beet Pasta Recipe!  

Ingredients:  

• 6 red beets  
• 4 garlic cloves  
• 6 cups of cashews! Yes, cashews.   
• Nutritional yeast (to create a ‘cheesy’ component)  
• Some salt to taste  
• Any other seasonings you desire!  
• And obviously, a whole lotta pasta  

Tools:  

• Working oven  
• Metal pan  
• Sharp knife (and maybe a peeler, too)  
• 2 pots (to boil water lol)  
• Blender or food processor!  

Directions:  

• Peel beets and then proceed to bake in the oven at 400 degrees F for about 45 minutes  

• Boil cashews for about 15 minutes (seriously, do this.)  
• Begin boiling pasta for about 10 minutes  
• While waiting, cut up some garlic. Beware of smelly hands afterward!  
• Once all has been baked or boiled, combine beets, cashews, garlic, nutritional yeast, salt and any other seasoning you want into the blender  
• Add water as needed to liquify the sauce  
• Blend on high speed for about 2 minutes  
• Add to a pan and then combine with cooked pasta  
• Add pasta water as needed for flavorrr  
• Enjoy this ravenously pink (or red) Beet Pasta dish!  

This meal was cooked this past Tuesday, 1/30, as part of the First Round of Greenhouse dinners this semester! Be on the lookout for signups for the Second Round in a few weeks!  

Peace, n’ Love, n’ Veggies  

-The Greenhouse