Roasted Garlic & Beet Pasta is a flavorful plant-based dish with roasted beets, creamy cashews, and zesty lemon sauce tossed with pasta.
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4Servings
Calories 534kcal
Author Ayla O'Neill
Equipment
High Powered Blender
Ingredients
1mediumbeet
1headgarlic
1tablespoonolive oildivided
1cupcashews
16ouncesmedium pasta
1shallotfinely diced
1lemonjuiced
1cupvegetable broth
salt & pepper
Instructions
Roasted Beets & Garlic
Preheat oven to 450°F. Place a layer of tinfoil on baking pan.
Cut off tail and roots of beet. Peel beet and then cube. Cut off ¼-inch off the top of the garlic head. Peel off as much paper off the side of the garlic as possible while still keeping the garlic head intact.
Spread out beets on tinfoil and place garlic head on tinfoil. Drizzle beets and garlic with ½ tablespoon olive oil. Sprinkle salt and pepper on beets to taste.
Place another layer of tinfoil on beets and garlic. Seal the two layer of tinfoil together by crimping the edges.
Bake for 30 minutes.
In the meantime soak cashews in boiling water for 15 minutes.
Make the Pasta
Boil pasta as per ingredient instructions.
In a medium skillet, saute shallot in ½ tablespoon olive oil until softened.
In a blender add the desired amount of roasted beets, roasted garlic, shallots, cashews, lemon juice, and vegetable broth. Blend until smooth.
Toss the pasta sauce with the pasta. Season with salt and pepper as desired.
Notes
You can add as much or as little roasted beets as you wanted. To get this shade of pink pasta I added about half to two thirds of one medium-roasted beet.The roasted garlic is nowhere near as strong as raw garlic cloves, so I used 6 cloves but add more or less to your liking.