This is such a creamy and delicious dish! With its vibrant pink colour, and use of seasonal winter veg such as; Yukon Gold Potatoes, onion, Garlic, Red Beets, and Seasonal greens – a bowl of this will leave you feeling extra nourished!
Ingredients
Serving size: 4 persons
– 1 cup roasted beets (approx. 1 medium sized beet)
– 1/2 cup cooked Yukon gold potatoes (approx. 1 small potato)
– 2 cups almond milk (or other milk alternative)
– 1/4 cup nutritional yeast
– 1 Tbsp. lemon juice
– 1 tsp sea salt
– ½ tsp black pepper
– 1 Tbsp. chopped fresh basil
– 1 Tbsp. olive oil (plus extra for sautéing)
– 1 clove garlic
– 1 sautéed white onion
– 1 cup soaked and cooked chickpeas (or 1 can rinsed)
– Optional: ¼ tsp chili powder or flakes (if you like a little heat
– 4-5 stalks finely chopped rainbow chard or kale
– 12 ounces pasta of choice (I used brown rice pasta)
*Note: if you are wondering how much pasta to make, it is typically 3 oz. of dried pasta per person or 4 oz. of fresh
Instructions
– Pre-heat oven to 400 o F
– Finely chop beet into cubes and lightly drizzle with oil. Spread on cookie tray and roast in oven until tender to touch with a fork (approx. 35-40 min)
– Chop potato into cubes and place it in a pot of boiling water. Cook until fork tender
– Heat a small pan on stove top with olive oil. Add crushed garlic clove and chopped onion to pan and cook until lightly browned
– Once beets and potatoes are finished cooking, place them in a blender or food processor
– Add the almond milk, nutritional yeast, half of the sautéed onion/ garlic mixture, olive oil, fresh basil, salt, pepper, and chilli powder (if using)
– Mix until you reach a smooth and creamy consistency
– In the meantime, cook pasta according to package directions
– Lightly sauté kale (or chard) by adding to the pan with other half of the onion and garlic. Add in an additional 1 tsp of olive oil to ensure the greens sauté nicely. Cook for approx. 3-4 minutes on low heat
– To assemble: pour sauce over cooked and rinsed pasta, add sautéed garlic/onion/ kale mixture, and chickpeas. Divide into bowls. Sprinkle with additional nutritional yeast
I made this recipe in collaboration with the Vancouver Farmers Markets. Check out their post here: http://eatlocal.org/beet-potato-pasta-alfredo/
