Beet Pasta
With a comforting, roasted flavor this beet pasta sauce requires minimal time in the kitchen making it a delicious weeknight dinner.
Ingredients
- 1 package pasta
- 2 beets
- 1 bulb garlic
- 1 package vegan feta 230 g
- ¼ cup olive oil
- ¼ cup pasta water
- juice from ½ lemon
- salt & pepper to taste
Instructions
- Start by drizzling the raw beets in olive oil and wrapping them in foil.
- Cut the garlic bulb's top off, drizzle it with olive oil, and wrap it in foil.
- Roast the beets and garlic in the oven at 400°F for 40 minutes.
- While the veggies are roasting, cook the pasta according to the package instructions.
- Open the package of vegan feta, drain the excess water, and slice the feta into cubes.
- Once the beets have cooked, peel off their skin.
- To a food processor, add the roasted beets, squeeze out the bulbs of garlic, and add the chopped feta, olive oil, lemon juice, and some of the starchy water from the cooked pasta.
- Blend everything until it's super smooth and creamy. Give it a taste and add some salt and pepper.
- Pour the bright and creamy sauce over the pasta.
- Top with more vegan feta, fresh basil leaves, and chopped walnuts, and dig in!
Notes
- Serving the Dish: Along with vegan feta, serve the pasta topped with fresh basil and chopped walnuts for more flavor.
- Blending the Sauce: Add the water to the food processor first to make it easier for the machine to blend the ingredients. This results in a creamier sauce.
- Choosing Cheese: Vegan ricotta cheese can be used in place of feta cheese for a subtle flavor variation.
Nutrition
Calories: 556kcalCarbohydrates: 88gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 42mgPotassium: 385mgFiber: 5gSugar: 6gVitamin A: 14IUVitamin C: 2mgCalcium: 31mgIron: 2mg
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