Beetroot Pasta
This beetroot pasta sauce is not only visually stunning, but also packed with nutrients. It’s ideal for lazy days, as there is barely any chopping involved. Simply roast the beets together with the garlic in the oven and blend it with silken tofu for extra creaminess and protein. This vegan pasta dish is a great way to incorporate more vegetables into your diet and add some color to your plate.
Servings: 4
Ingredients
- 1 lb Spaghetti or pasta of choice
- 2 medium-sized beets
- 12 oz / 340 g silken tofu 1 block
- 1 cup oat milk unsweetened, or other neutrally flavored plant-milk
- 1 head garlic
- 1/3 cup nutritional yeast
- 2 tbsp lemon juice
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tbsp olive oil
For garnish:
- 1/4 cup fresh parsley chopped
- 1/4 cup nutritional yeast
- 2 tsp cracked pepper
Instructions
- Chop the tip of the garlic head off. Coat with olive oil and wrap in foil. Wrap the beets as well and roast in the oven at 395 degrees F / 200 degrees C until soft. Remove the garlic after 20 minutes.
- The beets take up to an hour. Let cool slightly. Peel and roughly chop. Meanwhile, cook your pasta al dente in salted water. Save some of the cooking water.
- In a blender, add oat milk, tofu, chopped beets, nutritional yeast, and lemon juice. Squeeze out half of the garlic and use the rest on another occasion. Season with salt and pepper to taste. Blend until smooth. Adjust the plant milk to reach the desired consistency. It should be a thick and creamy sauce.
- Add the sauce to a large wide pan. Lightly heat and add the pasta. Add about 1/2 cup of the cooking water. Mix well. Garnish with fresh parsley, more nutritional yeast, and cracked pepper. Enjoy!