Beetroot Pasta With Tofu Cream Cheese

Name: Beetroot Pasta With Tofu Cream Cheese
Total time: 48 min
Yield: 4 servings
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

48m

Serves 4

cliprecipe.com

Beetroot Pasta With Tofu Cream Cheese

cliprecipe.com

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

Beetroot Pasta With Tofu Cream Cheese

48m

Serves 4

cliprecipe.com

Beetroot Pasta With Tofu Cream Cheese

cliprecipe.com

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.