Beet Linguine with Cashew Ricotta

Author:
Publish date:
Social count:
893
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.

  • 4Servings

Ingredients

Cashew Ricotta

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

Linguine

  • 1/2 lb. beets, greens removed
  • 1 1/2 Tbs. olive oil, divided
  • 1 medium red onion, chopped (11/2 cups)
  • 1 1/2 tsp. balsamic vinegar
  • 1 1/2 tsp. mirin (rice wine)
  • 8 oz. whole-wheat linguine
  • 1/4 cup chopped flat-leaf parsley

Preparation

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
  • Carbohydrate Content: 58 g
  • Fat Content: 15 g
  • Fiber Content: 10 g
  • Protein Content: 13 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 181 mg
  • Sugar Content: 8 g