Vegan Beet Fettucini Alfredo w/ Lemon Ricotta Topping
I am not sure I could find a soul who wouldn't love creamy, healthy, Vegan HOT PINK pasta? This creation was love at first sight and taste buds. I adapted this recipe largely in part from Chef Chloe, and if I lived in the big apple, I'd make this the hot vegan spot the norm.
This recipe is the perfect mix of creamy cashews, roasted beets, and lemony ricotta (while the ricotta is not needed it does add an additional creamy element) --- folks, what else could we want in this world?? If you are looking to WOW your guests or sneak in some hidden veggies for your kiddo's, this dish is the answer.
Vegan Beet Fettuccine Alfredo w/ Lemon Ricotta Topping
adapted from Chef Chloe
serving size : 4 - 6 depending on serving size
- 3 ounces roasted beets (about 2 small beets; measured after roasting)
- Olive oil, for drizzling
- 1 pound fettuccine
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3/4 cup raw cashews*
- 1-2 cups water (chefs tip: I used just around 1.5 cups, but taste for more/less H20)
- 1 tablespoon lemon juice (chefs tip: a little more never hurt :))
- 2½ teaspoons sea salt
- Lemon-Chive Ricotta (see below)
- Fresh basil, cut into chiffonade for garnish
- Freshly ground black pepper
LEMON-CHIVE RICOTTA (MAKES ABOUT 3 CUPS)
- 1 tablespoon olive oil
- 1 large onion, roughly chopped
- 3 cloves garlic
- 1 (14-ounce) package extra-firm tofu, drained
- 2 tablespoons lemon juice
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped chives
For the Beet Fettuccine Alfredo:
Preheat the oven to 425°. Wash and scrub beets and pierce a few times with a fork. Drizzle with olive oil and wrap loosely in foil. Bake for about 1½ hours, or until fork tender* . Let cool completely, trim and peel skin, then measure 3 ounces of beet flesh to set aside.
Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and return to pot.
Meanwhile, heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and cook 1 more minute. Remove from heat. In a blender, combine the onions, garlic, cashews, water, lemon juice, salt and the reserved 3 ounces of roasted beets. Process on high until very smooth, about 2 minutes. Add the remaining beets and blend again until smooth. Set aside.
Heat a small skillet with olive oil and add one serving of pasta with as much sauce as desired. Adjust seasoning to taste. Garnish with basil and black pepper and serve immediately with a dollop of the Lemon-Chive Ricotta. Repeat with remaining pasta.
* Check your beets frequently, mine were done around 1 hour after roasting. Just depends on how strong that oven of yours is.
*Soak your cashews overnight, or with hot water at least 1 hour before blending. While it is not required if you have a high speed blender (VITAMIX), it does ensure a creamy texture.... which is what we ultimately want.
For the Lemon-Chive Ricotta:
In a large skillet, heat the oil over medium heat and sauté the onion until soft. Remove from the heat.
In a food processor, combine the onions, garlic, tofu, lemon juice, salt and pepper. Process until smooth. Adjust seasoning to taste and stir in chives.
From Evergreen Kitchen to yours, Bon Appetit