This easy to make pasta recipe uses boiled and cooked beets and my homemade vegan cashew ricotta. It’s the perfect dinner that is vegan and gluten free. It is full of earthy flavor from the beet and has a light and airy sauce.
To make this recipe:
- Soak cashews in water in the fridge for at least 4 hours
- Boil your beet by boiling water in a medium pot and add in your beet with the skin on (cut off ends if there are any stems) and cook for approximately 30-40 minutes, keeping water on medium to low heat so it continues to boil and until the beet is soft when you poke it with a fork.
- Make vegan cashew ricotta
- Mix together pasta sauce
- Assemble pasta and sauce and top with ricotta
For this recipe, I used:
Beets: this superfood veggie is packed with health benefits! It’s a great source of fiber, vitamin C, and can help reduce inflammation. This is a star ingredient of the dish and adds lots of flavor!
Cashews: are the main ingredient in the ricotta. They are a healthy fat packed with nutrients and are great for bone health!
Tips:
- Boil the beets in advance and store in the refrigerator for up to 2 days.
- Make vegan ricotta in advance
Other recipes with vegan cashew ricotta:
Beet & Ricotta Chickpea Pasta
Cooking & Baking Supplies
- Food Processor
Ingredients
Pasta
- 1 cooked beet
- 4 tbsp vegan cashew ricotta
- 2 tbsp water
- 1 8 oz package of chickpea spaghetti
- vegan parm (to sprinkle on top)
- fresh mint (optional)
Vegan Cashew Ricotta
- 1 1/2 cups raw cashews, soaked for at least 4 hours
- 1/2 cup water
- 2 tbsp lemon juice
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Vegan Parmesan Cheese
- 3/4 cup cashews
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
- Fill a medium pot with 4 cups of water and bring the water to a boil over medium heat. Add in the raw beet (trim both ends, but leave skin on) and cook in low boil water for approximately 30-40 minutes or until it is soft when you poke it with a fork.
- While the beet cooks, add all of the ricotta ingredients into a food processor and blend until smooth. About 1-2 minutes. Transfer the ricotta to a container or jar with a lid.
- Cook the pasta according to instructions on the box. Drain the water and keep the pasta in pot.
- Once the beets are finished cooking, set them aside to cool for 5-10 minutes. Then peel off skin and cut into quarters.
- In the food processor, add 4 tbsp of ricotta, the cut beet, and water and blend until it becomes a sauce. You can always add more water (1 tbsp at a time) if it is too thick.
- Add the sauce into the pot with the pasta and coat pasta well.
- Clean food processor and make the vegan parm Iby adding all of the ingredients and blend until the mixture is finely ground.
- Place pasta in two bowls, top with a scoop of vegan ricotta, vegan parm, and some chopped fresh mint + ENJOY!
Did you make this recipe?Tag @girlswhoeat!
