Ingredients
Scale
- 7 oz (200 g) pasta of choice
- 7 oz (200 g) silken tofu
- 1.6 oz (45 g) raw beetroot peeled and chopped
- 1–2 garlic cloves
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp (15 g) olive oil
- ¼ cup (60 ml) pasta cooking water
- Salt and black pepper to taste
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- 1 pinch of nutmeg
- 1 pinch of chili to taste (optional)
- Chopped pistachios for topping (optional)
Instructions
- Cook the pasta in a large pot of salted water according to the package directions for 1-2 minutes less than usual, until al dente.
- Reserve about 60 ml (1/4 cup) of the pasta cooking water, then drain the pasta.
- Blend the silken tofu, beetroot, garlic, lemon juice, nutritional yeast, olive oil, and seasonings until smooth and creamy.
- If the sauce is too thick, gradually add the reserved pasta water to reach your desired consistency.
- Pour the sauce into a pan and gently warm over low-medium heat, avoiding vigorous boiling to maintain creaminess.
- Toss in the cooked pasta, taste for seasoning, and optionally garnish with chopped pistachios, black pepper, chili flakes, and/or extra nutritional yeast. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, add more garlic or nutritional yeast.
Adjust the spices to suit your taste preferences.
This dish pairs well with a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 369
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg