Beetroot Pasta With Tofu Cream Cheese
48m
Serves 4
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.
- 3Slice the top off the garlic bulb to expose the cloves and add to the tray.
- 4Drizzle with olive oil and wrap the bulb in baking paper.
- 5Roast for 30 minutes, or until beetroot is tender.
- 6Meanwhile, 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.
- 7Blend until smooth, adding water if needed.
- 8Scoop out the tofu cream cheese into a bowl.
- 9Cook pasta in salted boiling water until al dente.
- 10Add roasted beetroot to the blender along with the squeezed garlic cloves, most of the dill, oat milk, salt and pepper.
- 11Blend until smooth and transfer to a saucepan to heat through on low-medium heat.
- 12Add cooked pasta to the sauce, adding splashes of pasta water to loosen.
- 13Season to taste.
- 14Serve 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
- salt
- 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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