Beetroot Pasta With Tofu Cream Cheese
Directions
- 1Preheat oven to 200°C fan / 425°F and line a roasting tray with baking paper.
- 2Preheat oven to 200°C fan / 425°F and line a roasting tray with baking paper.
- 3Preheat oven to 200°C fan / 425°F and line a roasting tray with baking paper.
- 4Slice 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.
- 5Slice 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.
- 6Slice 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.
- 7Roast for 30 minutes, or until beetroot is tender.
- 8Roast for 30 minutes, or until beetroot is tender.
- 9Roast for 30 minutes, or until beetroot is tender.
- 10Meanwhile, 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.
- 11Meanwhile, 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.
- 12Meanwhile, 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.
- 13Scoop out the tofu cream cheese into a bowl.
- 14Scoop out the tofu cream cheese into a bowl.
- 15Scoop out the tofu cream cheese into a bowl.
- 16Cook pasta in salted boiling water until al dente.
- 17Cook pasta in salted boiling water until al dente.
- 18Cook pasta in salted boiling water until al dente.
- 19Add 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.
- 20Add 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.
- 21Add 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.
- 22Add cooked pasta to the sauce, adding splashes of pasta water to loosen.
- 23Add cooked pasta to the sauce, adding splashes of pasta water to loosen.
- 24Add cooked pasta to the sauce, adding splashes of pasta water to loosen.
- 25Season to taste. Serve pasta topped with tofu cream cheese, olive oil, pepper and remaining dill.
- 26Season to taste. Serve pasta topped with tofu cream cheese, olive oil, pepper and remaining dill.
- 27Season to taste. Serve pasta topped with tofu cream cheese, olive oil, pepper and remaining dill.
Ingredients
- 70 g cashews, soaked
- 70 g cashews, soaked
- 70 g cashews, soaked
- 300 g extra-firm tofu, drained
- 300 g extra-firm tofu, drained
- 300 g extra-firm tofu, drained
- 2 tbsp nutritional yeast
- 2 tbsp nutritional yeast
- 2 tbsp nutritional yeast
- 120 ml oat milk
- 120 ml oat milk
- 120 ml oat milk
- 0.5 lemon, juice only
- 0.5 lemon, juice only
- 0.5 lemon, juice only
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp olive oil
- 0 salt
- 0 salt
- 0 salt
- 0 pepper
- 0 pepper
- 0 pepper
- 400 g raw beetroot, peeled
- 400 g raw beetroot, peeled
- 400 g raw beetroot, peeled
- 1 garlic bulb
- 1 garlic bulb
- 1 garlic bulb
- 360 g pasta
- 360 g pasta
- 360 g pasta
- 1 handful fresh dill, stalks removed
- 1 handful fresh dill, stalks removed
- 1 handful fresh dill, stalks removed
- 240 ml oat milk
- 240 ml oat milk
- 240 ml oat milk
Equipment
roasting traybaking paperknifeblenderhigh-speed blendersaucepanslotted spoonbowl