Equipment
- stove, oven, blender
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!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.