Directions
- 1Preheat oven to 200°C fan / 425°F and line a roasting tray with baking paper.
- 2Slice beetroot into wedges and place on the tray. Slice the top off the garlic bulb to expose the cloves and add to the tray. Drizzle with olive oil and wrap the bulb in baking paper.
- 3Roast for 30 minutes, or until beetroot is tender.
- 4Meanwhile, drain soaked cashews and add them to a high-speed blender along with torn tofu, nutritional yeast, oat milk, lemon juice, 1 tbsp olive oil, salt, and pepper. Blend until smooth, adding water if needed.
- 5Scoop out the tofu cream cheese into a bowl.
- 6Cook pasta in salted boiling water until al dente.
- 7Add roasted beetroot to the blender along with the squeezed garlic cloves, most of the dill, oat milk, salt and pepper. Blend until smooth and transfer to a saucepan to heat through on low-medium heat.
- 8Add cooked pasta to the sauce, adding splashes of pasta water to loosen.
- 9Season to taste. Serve pasta topped with tofu cream cheese, olive oil, pepper and remaining dill.
Ingredients
- 70 g cashews, soaked
- 300 g extra-firm tofu, drained
- 2 tbsp nutritional yeast
- 120 ml oat milk
- 0.5 lemon, juice only
- 1 tbsp olive oil
- 0 salt
- 0 pepper
- 400 g raw beetroot, peeled
- 1 garlic bulb
- 360 g pasta
- 1 handful fresh dill, stalks removed
- 240 ml oat milk
Equipment
roasting traybaking paperknifeblenderhigh-speed blendersaucepanslotted spoonbowl
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