Vegan Beet Pasta
Creamy vegan beet pasta made with silken tofu, nutritional yeast, and garlic for a vibrant healthy dinner packed with flavor and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan / Mediterranean-Inspired
- Diet: Vegan
Ingredients
250 g pasta of choice (use gluten-free if needed)
300 g cooked beets
175 g silken tofu
1/2 cup nutritional yeast
1/4 cup reserved pasta water, plus more if needed
Juice of 1/2 lemon
1/4 tsp salt, or more to taste
Freshly cracked black pepper, to taste
1 tbsp olive oil
2 garlic cloves, minced
Instructions
Step 1
Cook the pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water.
Step 2
Add the cooked beets, silken tofu, nutritional yeast, 1/4 cup pasta water, lemon juice, salt, and black pepper to a blender. Blend until completely smooth and creamy. Add more pasta water as needed to reach the desired consistency.
Step 3
Heat the olive oil in a Dutch oven or large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 4
Pour the beet sauce into the skillet and stir gently to warm through.
Step 5
Add the cooked pasta to the sauce and toss until evenly coated. Add an extra splash of reserved pasta water if needed to loosen the sauce.
Step 6
Serve immediately with extra black pepper, nutritional yeast, or fresh herbs if desired.
Notes
Roasted or steamed beets both work well in this recipe.
Gluten-free pasta can easily be substituted.
Add walnuts, spinach, or roasted chickpeas for extra texture and protein.
The sauce can be made ahead and stored in the refrigerator for up to 3 days.
For extra creaminess, blend in a tablespoon of cashew butter.
Find it online: https://allrecipesmade.com/vegan-beet-pasta/
