Beet Linguine with Cashew Ricotta

  1. To make Cashew Ricotta: Preheat oven to 400F.
  2. Slice off top of garlic head, drizzle with 1 tsp.
  3. oil, and wrap in parchment paper, then in foil.
  4. Roast 1 hour, or until soft.
  5. Rinse and drain soaked cashews, and transfer to food processor.
  6. Add remaining 1 Tbs.
  7. oil, nutritional yeast, lemon juice, salt, and vinegar.
  8. Squeeze roasted garlic from cloves into food processor, and blend until smooth.
  9. Transfer to medium bowl.
  10. To make Linguine: Bring beets and enough water to cover by 1 inch to a boil in large saucepan.
  11. Cover, reduce heat to medium-low, and simmer 35 to 40 minutes, or until beets are tender.
  12. Drain beets, and slip off skins under cool running water.
  13. Coarsely chop beets, and set aside.
  14. Heat 1 Tbs.
  15. oil in large skillet over medium heat.
  16. Add onion, and saute
  17. 8 to 10 minutes.
  18. Reduce heat to medium-low, and cook 15 minutes more.
  19. Stir in balsamic vinegar and mirin.
  20. Cook 2 minutes, or until liquid evaporates.
  21. Transfer onion mixture to food processor, add beets, and puree until smooth.
  22. Season with salt and pepper, if desired, and transfer to medium saucepan.
  23. Keep warm.
  24. Cook pasta according to package directions.
  25. Drain, reserving 3 Tbs.
  26. pasta water.
  27. Return pasta to pot; toss with beet sauce, remaining 11/2 tsp.
  28. oil, and reserved pasta water.
  29. Top each serving with 2 Tbs.
  30. Cashew Ricotta, and sprinkle with chopped parsley.

garlic, olive oil, cashews, nutritional yeast, lemon juice, salt, apple cider vinegar, beets, olive oil, red onion, balsamic vinegar, rice wine, wholewheat linguine, flatleaf

Taken from www.vegetariantimes.com/recipe/beet-linguine-with-cashew-ricotta/ (may not work)

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