Equipment
- stove, oven
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
- ¼ cup fresh parsley, chopped
Method
- Preheat oven to 425. Spread beets and garlic on a large baking sheet and cover with foil. Bake for 25-30 minutes until tender.
- Meanwhile, bring a medium pot of water to a boil and salt generously. Add in the pasta and cooking according to package. Drain, reserving one cup pasta water.
- Add the beets, garlic, ricotta, nutritional yeast, lemon juice, balsamic vinegar and 1/2 cup pasta water to a blender. Purée until smooth. Add additional water as needed for desired texture and season to taste with salt and pepper.
- Return drained pasta to pot and pour in the sauce. Stir to coat and reheat if needed. Serve topped with additional vegan ricotta and fresh parsley!
Nutrition
Serving 1servingCalories 506kcalCarbohydrates 94gProtein 17gFat 9gSaturated Fat 2gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.02gSodium 198mgPotassium 260mgFiber 6gSugar 3gVitamin A 329IUVitamin C 22mgCalcium 25mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
