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–+ servings

Beet & Ricotta Chickpea Pasta

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Lunch & Dinner
Servings 2

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!
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