Vegan Beet Pasta

Beet pasta in a white Dutch oven topped with stracciatella cheese an fresh basil leaves.

3.75 from 4 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 668kcal

Author: Petra

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

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