Vegan Creamy Beetroot Pasta Sauce
My Vegan Creamy Beetroot Pasta Sauce is made with silken tofu, nutritional yeast, and lemon. It's a vibrant vegan pasta recipe that’s ready in less than 30 minutes.
Servings: 2 people
Calories: 591.77kcal
Equipment
- high speed blender or food processor
- Large sauce pan
- Citrus juicer
- colander
Ingredients
- 200 g pasta
- 200 g silken tofu
- 200 g beetroot already cooked
- 3 tablespoon nutritional yeast
- 1 lemon juice only
- 1 clove garlic
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon dill chopped
- 1 tablespoon parsley chopped
- 200 ml reserved pasta water used as needed
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 200ml of pasta cooking water before draining.
- Add the silken tofu, cooked beetroot, nutritional yeast, lemon juice, garlic, olive oil, salt, and pepper to a high-speed blender. Blend until completely smooth and creamy.
- Pour the sauce into a large pan over low heat. Gently warm it, stirring frequently. Do not let it boil.
- Add the cooked pasta to the pan along with a splash of reserved pasta water. Toss until the pasta is evenly coated and the sauce reaches your desired consistency.
- Adjust seasoning with more salt, pepper, lemon juice, or nutritional yeast as needed.
- Serve with a sprinkling of dill and parsley.
Nutrition
Calories: 591.77kcal | Carbohydrates: 97.48g | Protein: 25.83g | Fat: 12.03g | Saturated Fat: 1.65g | Polyunsaturated Fat: 2.96g | Monounsaturated Fat: 5.84g | Sodium: 91.72mg | Potassium: 1046.16mg | Fiber: 10.52g | Sugar: 12.12g | Vitamin A: 228.93IU | Vitamin C: 36.82mg | Calcium: 88mg | Iron: 4.13mg