The pretty pink color of this pasta is mesmerizing. It’s almost too pretty to eat . . . almost. Pro tip: Don’t throw out the beet greens! They are softer than kale but sturdier than spinach. I like to sauté them to add to my pasta for a more nutritious and complete meal.
The sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
Make it gluten free
Use gluten-free pasta.
1 lb fettuccine
1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 – 16 oz package silken tofu
About 2 medium (3 oz) roasted beets
1/2 cup water, plus more as needed
2 Tbsp lemon juice
2 tsp sea salt
Basil Ricotta (recipe here)
Freshly ground black pepper
Vegan Parmesan (recipe here)
Chopped fresh basil
Bring large pot of salted water to a boil over high heat. Add pasta and cook to al dente according to package directions. Drain pasta and return to pot, off heat.
Meanwhile, in medium skillet, heat olive oil over medium-high heat. When it shimmers, add onion and cook for 5 to 7 minutes, until softened. Add garlic and cook for about 1 minute more, until fragrant. Remove skillet from heat.
In blender, combine onion and garlic mixture, tofu, beets, water, lemon juice and salt. Blend on high speed for about 2 minutes, until very smooth.
Toss pasta with desired amount of sauce. Taste and adjust seasoning. If sauce gets too thick, add more water, 1 Tbsp at a time. Portion onto plates and top with Basil Ricotta, pepper, Vegan Parmesan and basil.