Description
This Pink Creamy Vegan Pasta is the perfect romantic meal for Valentine’s Day or any night you want a colorful, comforting dish. Made with roasted beets and a rich, dairy-free sauce, it’s both vibrant and wholesome.
Ingredients
- 1 lb gluten free penne
- 1 large or 2 medium beets, peeled and quartered
- 6 garlic cloves
- 1 cup vegan ricotta
- 3 tbsp nutritional yeast
- 1 small lemon, juiced
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
1. Preheat oven to 425°F. Spread beets and garlic on a large baking sheet and cover with foil. Bake for 25–30 minutes until tender.
2. Bring a medium pot of salted water to a boil. Add pasta and cook according to package instructions. Drain, reserving 1 cup of pasta water.
3. In a blender, combine roasted beets, garlic, vegan ricotta, nutritional yeast, lemon juice, balsamic vinegar, and 1/2 cup pasta water. Blend until smooth. Add more water if needed to reach desired texture. Season with salt and pepper.
4. Return drained pasta to the pot and pour in the sauce. Stir to coat and reheat gently if needed.
5. Serve topped with extra vegan ricotta and a sprinkle of fresh parsley.
Notes
For a richer flavor, roast the beets and garlic ahead of time and store in the fridge. You can use any pasta shape you prefer. This dish is great for impressing guests or celebrating special occasions with a vegan twist.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg