Beetroot Pasta with Tofu Cream Cheese
Beetroot Pasta with Tofu Cream Cheese
Ingredients
For the Roasted Beetroot and Garlic
- 2 beetroot, medium
- 1 garlic, whole head
- 2 tablespoons olive oil
- 1 tablespoon pickle juice or vinegar
For the Tofu Cream Cheese
- 300 g firm or extra-firm tofu, cubed
- 120 ml plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cashews or coconut flakes
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper, freshly ground
For the Beetroot Sauce
- 1/4 cup fresh dill, packed
- 120 ml plant-based milk
For Serving
- 300 g orecchiette pasta
- as needed olive oil, for drizzling
- as needed black pepper, for sprinkling
- as needed fresh dill, for garnishing
Instructions
- 1
Preheat your oven to 200°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
Peel the beetroots and cut them into wedges. Place the beetroot wedges on the prepared baking tray. Cut the top off the whole head of garlic and place it on the tray alongside the beetroot.
⏱️ 5 min
- 3
Drizzle 2 tablespoons of olive oil generously over the cut garlic head and the beetroot wedges. Add 1 tablespoon of pickle juice or vinegar over the beetroot. Mix by hand to ensure the beetroot and garlic are evenly coated.
⏱️ 3 min
- 4
Roast the beetroot and garlic in the preheated oven for 25-30 minutes, or until the beetroot is tender and slightly caramelized, and the garlic is soft.
⏱️ 30 min•🌡️ 200
- 5
While the beetroot and garlic are roasting, prepare the tofu cream cheese. Place the cubed tofu into a blender cup. Pour in 120 ml of plant-based milk, add 2 tablespoons of nutritional yeast, 1 tablespoon of cashews or coconut flakes, 1 teaspoon of olive oil, and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 6
Blend the tofu mixture until completely smooth and creamy. Transfer the homemade tofu cream cheese into a bowl and set aside.
⏱️ 2 min
- 7
Once the beetroot and garlic are roasted, remove them from the oven and let cool slightly. Cook the orecchiette pasta according to package instructions until al dente.
⏱️ 10 min - 8
Place the roasted beetroot pieces into a clean blender cup. Squeeze the soft roasted garlic cloves from their skin and add them to the blender cup with the beetroot. Add 1/4 cup of fresh dill and 120 ml of plant-based milk.
⏱️ 5 min
- 9
Blend until a smooth, vibrant red sauce is formed.
⏱️ 2 min
- 10
Pour the blended beetroot sauce into a pan and heat gently over medium-low heat, stirring occasionally. Add the cooked and drained pasta to the pan with the sauce. Stir thoroughly until all the pasta is evenly coated.
⏱️ 3 min
- 11
Serve the beetroot pasta into bowls. Add a generous spoonful of the prepared tofu cream cheese on top of each serving. Drizzle with olive oil, sprinkle with black pepper, and garnish with fresh dill.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beetroot Pasta with Tofu Cream Cheese
For the Roasted Beetroot and Garlic
- 2 beetroot, medium
- 1 garlic, whole head
- 2 tablespoons olive oil
- 1 tablespoon pickle juice or vinegar
For the Tofu Cream Cheese
- 300 g firm or extra-firm tofu, cubed
- 120 ml plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cashews or coconut flakes
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper, freshly ground
For the Beetroot Sauce
- 1/4 cup fresh dill, packed
- 120 ml plant-based milk
For Serving
- 300 g orecchiette pasta
- as needed olive oil, for drizzling
- as needed black pepper, for sprinkling
- as needed fresh dill, for garnishing
Instructions
- 1
Preheat your oven to 200°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
Peel the beetroots and cut them into wedges. Place the beetroot wedges on the prepared baking tray. Cut the top off the whole head of garlic and place it on the tray alongside the beetroot.
⏱️ 5 min - 3
Drizzle 2 tablespoons of olive oil generously over the cut garlic head and the beetroot wedges. Add 1 tablespoon of pickle juice or vinegar over the beetroot. Mix by hand to ensure the beetroot and garlic are evenly coated.
⏱️ 3 min - 4
Roast the beetroot and garlic in the preheated oven for 25-30 minutes, or until the beetroot is tender and slightly caramelized, and the garlic is soft.
⏱️ 30 min•🌡️ 200 - 5
While the beetroot and garlic are roasting, prepare the tofu cream cheese. Place the cubed tofu into a blender cup. Pour in 120 ml of plant-based milk, add 2 tablespoons of nutritional yeast, 1 tablespoon of cashews or coconut flakes, 1 teaspoon of olive oil, and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min - 6
Blend the tofu mixture until completely smooth and creamy. Transfer the homemade tofu cream cheese into a bowl and set aside.
⏱️ 2 min - 7
Once the beetroot and garlic are roasted, remove them from the oven and let cool slightly. Cook the orecchiette pasta according to package instructions until al dente.
⏱️ 10 min - 8
Place the roasted beetroot pieces into a clean blender cup. Squeeze the soft roasted garlic cloves from their skin and add them to the blender cup with the beetroot. Add 1/4 cup of fresh dill and 120 ml of plant-based milk.
⏱️ 5 min - 9
Blend until a smooth, vibrant red sauce is formed.
⏱️ 2 min - 10
Pour the blended beetroot sauce into a pan and heat gently over medium-low heat, stirring occasionally. Add the cooked and drained pasta to the pan with the sauce. Stir thoroughly until all the pasta is evenly coated.
⏱️ 3 min - 11
Serve the beetroot pasta into bowls. Add a generous spoonful of the prepared tofu cream cheese on top of each serving. Drizzle with olive oil, sprinkle with black pepper, and garnish with fresh dill.
⏱️ 3 min