Wednesday, September 9, 2015

creamy beetroot pasta

I could honestly call this a beetroot alfredo sauce. It's so "creamy" that I could have any non-vegan fooled! Mua-ha-haha!

And how frickin gorgeous is it?! Beet is one of my favorite colors. Yes, beet is a color, and so is turmeric. :)

creamy beetroot pasta

  • 2 cloves garlic
  • 2 whole roasted beets
  • 8 oz. firm tofu
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp italian seasoning
  • 1 tsp balsamic vinegar
  • 1/2 cup water
  • penne pasta

I have been roasting a load of veggies on Sunday afternoons to have them throughout the week; beets, sweet potatoes, red potatoes, butternut squash, etc. It makes cooking dinner with a busy schedule much more bearable!

For the beets; trim the ends and wrap together in a piece of foil. Place on a cookie/baking sheet in a 400 degree F oven for about an hour. When the beets have cooled a little bit they are easy to peel with your fingers. If you are crunched for time peel the beets before you roast them so you don't have to wait for them to cool. Cut the beets into chunks.

Combine garlic, beets, tofu (also cut into chunks), salt, pepper, italian seasoning, balsamic vinegar, and water in a high speed blender and blend until silky smooth.

Boil water and cook penne pasta as directed. I used about 12 oz dry pasta with this amount of sauce and it was very saucy. I like it saucy. But you could definitely stretch it over 16 oz of pasta.

Transfer your beautiful beetroot sauce into a saucepan and heat until just hot. Drain the pasta and combine it with the sauce. Serve with a parsley garnish and feast your eyes as well as your belly because this dish is stunning!

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