Valentine's Day Blush Pasta
A vibrant and romantic vegan pasta dish, perfect for Valentine's Day, featuring a dreamy pink sauce made from roasted beets and garlic, combined with gluten-free penne. Healthy and delightful!
Equipment
- Baking Sheet
- Pot
- Blender
Ingredients
- 1 pound gluten-free penne pasta
- 1 large or 2 medium beets peeled and quartered
- 6 garlic cloves
- 1 cup vegan ricotta (or silken tofu/full-fat coconut milk)
- 3 tablespoons nutritional yeast
- 1 small lemon juice of
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- Get your oven ready by preheating it to 425°F (220°C). Spread the peeled and quartered beets and garlic cloves on a baking sheet. Cover them loosely with foil and bake for about 25-30 minutes, or until they're perfectly tender. This step helps bring out their natural sweetness and softens them for a smooth sauce.
- While the veggies are roasting, bring a medium pot of generously salted water to a rolling boil. Add your penne pasta and cook it according to the package instructions until it's al dente. Before draining, make sure to reserve about one cup of that starchy pasta water – it's your secret weapon for the sauce!
- Once your roasted beets and garlic are ready, transfer them into a blender. Add in the vegan ricotta, nutritional yeast, fresh lemon juice, balsamic vinegar, and start with ½ cup of your reserved pasta water. Blend everything until it's wonderfully smooth and creamy. If you prefer a thinner sauce, slowly add a bit more pasta water until you reach your desired consistency. Taste and adjust the seasoning with salt and pepper as needed.
- Return the drained pasta to the pot. Pour in the vibrant pink sauce and gently stir to ensure every piece of pasta is beautifully coated. Reheat gently if necessary. Serve your romantic dish topped with a sprinkle of fresh chopped parsley and, if you like, a dollop of extra vegan ricotta. Enjoy this delightful and healthy meal!
Notes
Nutrition Information (per serving):
- Calories: 450 kcal
- Total Carbs: 65g
- Net Carbs: 58g
- Fats: 18g
- Protein: 16g
