Almond milk, unsweetened, Blue Diamond
(or coconut milk)
Extra virgin olive oil
Salt and pepper
(or gluten free variety)
(or 2 tsp)
White beans, canned
Cook the noodles, drain and set aside.
Shred the raw beets. Heat up a pan and pour half of the olive oil into it. Add the shredded beets and smoked paprika and let cook for 8-10 minutes on medium heat. Stir once in a while. Then remove from the heat and set aside in a warm place.
In a blender place the cooked beans, garlic, onion, vegetable broth powder, and coconut milk. Blend until it is smooth.
Pour this creamy mixture into a saucepan and heat it up until it is warm enough to pour on your spaghetti.
Pour mixture onto your portion of spaghetti and add a serving of smoked beets.
Garnish your place with pieces of smoked salmon and fine herbs.