For this vibrant pasta, I roast the beetroot, then blend it into a silky sauce and serve the pasta with a protein-packed tofu cream cheese.
Enjoy!
Notes:
This recipe will make quite a lot of tofu cream cheese, but we do recommend adding a generous amount as a topping for the pasta and we usually serve anything remaining as a side.
If we can, we’ll make the tofu cream cheese ahead of time and leave it to sit at room temperature so it’s not cold when we add it to the pasta. Alternatively, you can remove the tofu and plant-based milk from the fridge early so the adjust to room temperature before blending.
Things to know:
For leftovers, we suggest storing the pasta and tofu cream cheese separately in air-tight containers. The tofu cream cheese is best eaten within 1-2 days, but the pasta will keep well for 2-3 days.
We use a high-speed blender, which is capable of blending the tofu cream cheese mixture into a super smooth consistency. Alternatively you can use a regular blender or a food processor, but the consistency won’t be as smooth.
Cashews give the tofu cream cheese a naturally sweet flavour. Alternatively, you could use blanched almonds, however the flavour will be more earthy and slightly bitter.
Roasting beetroots is what gives the pasta sauce a richer and more complex flavour. Alternatively, you could use pre-cooked beetroot, which is often sold in vacuum-sealed packaging.
Add the cashews to a bowl and cover with boiling water, then leave to soften for 20 minutes.
Preheat the oven to 200°C fan / 425°F and line a roasting tray with baking paper.
Slice the beetroot into wedges, then add the wedges to the tray. Next, slice the head off the garlic bulb to expose the cloves, then add the bulb to the tray. Drizzle beetroot and the bulb with olive oil, then wrap the bulb in baking paper. Roast for 30 minutes or until the beetroot is tender.
Meanwhile, when the cashews have softened, drain the water and add the soaked cashews to a high-speed blender. Next, tear the tofu into chunks and add to the blender, followed by the nutritional yeast, oat milk, lemon juice, 1 tablespoon of olive oil and pinches of salt and pepper. Blend until smooth, adding a splash of water if necessary.
Scoop out as much of the tofu cream cheese mixture as possible into a bowl and set aside. Don’t worry about cleaning out the blender.
Add the pasta to a large saucepan of salted boiling water and cook until al dente.
When the beetroot is ready, add it to the blender. Then carefully (the garlic will be hot) squeeze the garlic cloves into the blender, followed by most of the fresh dill (save some for topping), the oat milk and pinches of salt and pepper. Blend until smooth, then transfer to a saucepan and heat through for a few minutes on a low-medium heat.
When the pasta is ready, use a slotted spoon to transfer the pasta straight into the sauce, adding splashes of the pasta water as you go to loosen it. Then season to taste with salt and pepper.
To serve, add the pasta to bowls, then top with a few generous spoonfuls of tofu cream cheese, followed by a drizzle of olive oil, freshly ground black pepper and the remaining dill. Enjoy!
