Vegan Beet Pasta

Name: Vegan Beet Pasta
Cook time: 20 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 8.8 oz pasta of choice gluten-free if needed; 0.5 cup water; 10.6 oz canned beets drained and measured after draining; 6.2 oz silken tofu; 0.5 cup nutritional yeast; 0 lemon juice from ½ lemon; 0.25 teaspoon salt; 0 black pepper freshly cracked, to taste; 1 tablespoon olive oil; 2 cloves garlic cloves minced; 0 prepared beet sauce

A quick and nutritious vegan pasta dish, featuring a creamy beet sauce packed with 30g of protein per serving. Perfect for when you need a no-fuss, high-protein dinner after a long day.

By @sunglowkitchen

Original recipe source

Cook time: 20 minutes

Servings: 2

Ingredients

8.8 oz pasta of choice gluten-free if needed
0.5 cup water
10.6 oz canned beets drained and measured after draining
6.2 oz silken tofu
0.5 cup nutritional yeast
0 lemon juice from ½ lemon
0.25 teaspoon salt
0 black pepper freshly cracked, to taste
1 tablespoon olive oil
2 cloves garlic cloves minced
0 prepared beet sauce

Instructions

Cook pasta according to the packaging instructions until al dente. Before draining, reserve ½ cup of pasta water.
To a blender, add canned beets, silken tofu, nutritional yeast, juice of ½ lemon, ¼ teaspoon salt, freshly cracked black pepper, and a ¼ cup of pasta water. Blend until smooth.
In a Dutch oven or a rimmed skillet, heat the olive oil. Add minced garlic and sauté for 30 seconds, until fragrant.
Transfer the blended sauce to the pan with the garlic. Add the cooked pasta and toss to combine. Add a splash of reserved pasta water if needed to achieve the desired consistency.