Pink Creamy Vegan Pasta
This Pink Vegan Creamy Pasta is the ultimate Valentine's Day dish, designed to bring a touch of romance and color to your dinner table. Say I Love You with this deliciously creamy pasta and keep those bellies happy with dairy free and gluten free ingredients! This dish uses beets to achieve a stunning pink hue, making it not just delicious but also perfectly on theme.
Servings 4 servings
Calories 506kcal
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
Instructions
- 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: 1serving | Calories: 506kcal | Carbohydrates: 94g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 198mg | Potassium: 260mg | Fiber: 6g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 2mg
