Description
A vibrant and creamy Vegan Beet Alfredo with refreshing Lemon-Basil Ricotta, perfect for impressing guests.
Ingredients
Scale
- 1 large onion
- 3 cloves garlic
- 1 tsp fresh thyme
- 2 tbsp olive oil
- 1 cup raw cashews
- 3 medium beets
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tsp black pepper
- 1 cup lite coconut milk
- 8 oz linguine or fettuccine noodles
- 14 oz firm or extra-firm organic tofu
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Scrub the beets, pierce with a fork, rub with olive oil, wrap in foil and bake for 50-60 minutes until tender.
- Boil salted water and cook the linguine or fettuccine according to package directions, then drain.
- In a skillet, heat olive oil and sauté diced onions until softened. Add minced garlic and thyme for one more minute.
- Transfer the sautéed mixture to a food processor with ground cashews, roasted beets, lemon juice, salt, and pepper; blend until smooth, adding coconut milk gradually.
- Toss the cooked pasta with the beet sauce and serve topped with dollops of lemon-basil ricotta.
Notes
- This recipe serves 4 people. <li.Use fresh beets for the best flavor. <li.Store leftovers in an airtight container in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg