Beet and Vegan Feta Pasta
Prep. Time
10 minutes
Cook Time
-
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
Stovetop
Cooking required:
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Back in my 20s, there was a dish I loved called “bazuka”—a kind of gnocchi with a creamy, cheesy flavor I never forgot. This pasta is my attempt to bring that taste back, using beets, silken tofu, vegan feta, and a bit of nutritional yeast for depth. The texture came out rich and smooth, and the flavor hit close to what I remembered. Next time, I’m making it with gnocchi, just like the original.
Ingredients
Pasta of choice (GF, if needed)
3-4 beet, precooked (store-bought)
3.5oz (100g) vegan feta
4.5oz (150g) silken tofu (*see notes)
1 garlic clove
1 tbsp nutritional yeast
Salt, to taste
Instructions
Cook the pasta of your choice.
In a food processor, combine and blend all the ingredients to a smooth and consistent texture.
Filter the pasta and place in a serving dish.
Pour the sauce onto the pasta, and mix until spread evenly throughout.
To serve, spread feta crumble on top and herbs or simply dried parsley as garnish, or keep refrigerated in an airetight container up to 3 days.
Notes
For a soy-free recipe, substitute the tofu with vegan cream cheese (that's labeled soy-free).
The Latest Bite
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.