This vegan beet pasta is an easy no-chop recipe that packs 30g of protein preserving. It's ready in just 30 minutes and features a gorgeous pink sauce with chewy al dente pasta. Topped with stracciatella cheese for even more creaminess!
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Vegan Beet Pasta
This vegan beet pasta is an easy no-chop recipe that packs 30g of protein preserving. It's ready in just 30 minutes and features a gorgeous pink sauce with chewy al dente pasta. Topped with stracciatella cheese for even more creaminess!
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Servings:
Ingredients
- 250 g pasta of choice use gluten-free if needed
- 300 g cooked beets*
- 175 g silken tofu
- ½ cup nutritional yeast
- ¼ cup pasta water
- Juice of ½ lemon
- ¼ teaspoon salt, or more to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon olive oil
- 2 garlic cloves, minced
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- Cook pasta according to packaging instructions, until al dente. Before draining reserve ½ cup of pasta water.250 g pasta of choice
- To a blender, add all of the ingredients except the pasta. Start with ¼ cup of pasta water and work your up if needed. Blend until smooth.300 g cooked beets*, 175 g silken tofu, ½ cup nutritional yeast, ¼ cup pasta water, Juice of ½ lemon, ¼ teaspoon salt, or more to taste, Freshly cracked black pepper, to taste
- In a Dutch oven or a rimmed skillet heat the olive oil. Add the garlic and saute for 30 seconds, until fragrant.1 tablespoon olive oil, 2 garlic cloves, minced
- Transfer the sauce to a pan and add the cooked pasta. Add a splash of pasta water if needed to thin it out. Serve!
Notes
*I used pre-boiled beets.
Nutrition
Serving: 1serving | Calories: 668kcal | Carbohydrates: 112g | Protein: 30g | Fat: 11.2g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 5.6g | Sodium: 643mg | Potassium: 870.2mg | Fiber: 9.5g | Sugar: 13g | Vitamin C: 11.1mg | Calcium: 87.6mg | Iron: 5.4mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkitchen and hashtag #sunglowkitchen on Instagram!
Haya says
Love it, I would recommend roasting a head of garlic and adding it! Other than that it’s lovely.
Petra says
Roasted garlic sounds delicious, Haya! Thanks for the review!
Hannah says
The stracciatella cheese really makes this recipe! Over all it’s a great way to include veggies in a meal. In the future I would make a few tweaks (I.e. the nutritional yeast isn’t for me, so I’d probably use cheese next time, I’d also add some more seasonings next time I make it, I didn’t use enough lemon).
Petra says
Thank you for the review, Hannah! If you don't like nutritional yeast, you can use parmesan cheese next time, but I don't recommend blending it, but rather grating it finely and whisking it slowly into the sauce. For the seasoning, another reader mentioned adding a bulb of roasted garlic, I think that this will be a lovely addition and will bump up the flavor. Cheers!
Jodi says
Huge miss for me. Straight out of the blender the sauce is atrocious, but once simmered with the garlic it was at least edible. I wish I looked at the only 5 star comment to see it was from the author and I might have tempered my expectations. Not making this again.
Petra says
Hi Jodi, I'm so sorry to hear you've a bad experience with the recipe. My best recommendation is to try using roasted or boiled beets next time instead of canned. I actually cooked this for my clients yesterday (I work as a personal chef) and they loved it, so I do believe the beets can make or break the recipe.