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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Ingredients
- 250 g pasta of choice use gluten-free if needed
- 300 g canned beets, drained measured after draining
- 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 canned beets, drained, 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!
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.
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