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).
