Beet Linguine with Cashew Ricotta Recipe | Vegetarian Times Skip to main content

Beet Linguine with Cashew Ricotta

A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish. The recipe makes 1 cup of cashew ricotta; save the remaining 1/2 cup for another use.

Ingredients: 

Ingredient Set Name: 

Cashew Ricotta

Ingredients: 

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1 large head garlic
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4 tsp. olive oil, divided
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2 cups raw cashews, soaked 2–4 hours
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4 tsp. nutritional yeast
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2 Tbs. fresh lemon juice
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1 tsp. sea salt
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5 tsp. apple cider vinegar

Ingredient Set Name: 

Linguine

Ingredients: 

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½ lb. beets, greens removed
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1½ Tbs. olive oil, divided
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1 medium red onion, chopped (1½ cups)
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1½ tsp. balsamic vinegar
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1½ tsp. mirin (rice wine)
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8 oz. whole-wheat linguine
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¼ cup chopped flat-leaf parsley

Instructions: 

1 | To make Cashew Ricotta: Preheat oven to 400°F. Slice off top of garlic head, drizzle with 1 tsp. oil, and wrap in parchment paper, then in foil. Roast 1 hour, or until soft.

2 | Rinse and drain soaked cashews, and transfer to food processor. Add remaining 1 Tbs. oil, nutritional yeast, lemon juice, salt, and vinegar. Squeeze roasted garlic from cloves into food processor, and blend until smooth. Transfer to medium bowl.

3 | To make Linguine: Bring beets and enough water to cover by 1 inch to a boil in large saucepan. Cover, reduce heat to medium-low, and simmer 35 to 40 minutes, or until beets are tender. Drain beets, and slip off skins under cool running water. Coarsely chop beets, and set aside.

4 | Heat 1 Tbs. oil in large skillet over medium heat. Add onion, and sauté 8 to 10 minutes. Reduce heat to medium-low, and cook 15 minutes more. Stir in balsamic vinegar and mirin. Cook 2 minutes, or until liquid evaporates. Transfer onion mixture to food processor, add beets, and purée until smooth. Season with salt and pepper, if desired, and transfer to medium saucepan. Keep warm.

5 | Cook pasta according to package directions. Drain, reserving 3 Tbs. pasta water. Return pasta to pot; toss with beet sauce, remaining 11/2 tsp. oil, and reserved pasta water. Top each serving with 2 Tbs. Cashew Ricotta, and sprinkle with chopped parsley.

Nutrition Information: 

Calories: 
400
Protein: 
13 g
Total Fat: 
15 g
Saturated Fat: 
3 g
Carbohydrates: 
58 g
Cholesterol: 
0 mg
Sodium: 
181 mg
Fiber: 
10 g
Sugar: 
8 g
Yield: 
Serves 4

Comments on this Recipe

Is the cashew ricotta supposed to be sweet, or am I doing something wrong?

Loved this recipe. Will try the cashew ricotta in the fall with lasagna.

I really liked the flavors together and the colors were so vibrant. The noodles were a bit sticky but I would definitely try this again.