Springtime Poppy Seed Beet Pasta with Mint Ricotta

12 INGREDIENTS • 11 STEPS • 1HR 45MINS

Springtime Poppy Seed Beet Pasta with Mint Ricotta

We ate it warm out of the pan but then I also took it as leftovers for lunch at work, and I have to say, this is one of those pastas that works hot or cold. If you’re looking for something a little different this spring – you should definitely give this one a try.
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We ate it warm out of the pan but then I also took it as leftovers for lunch at work, and I have to say, this is one of those pastas that works hot or cold. If you’re looking for something a little different this spring – you should definitely give this one a try.
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

1HR 45MINS

Total Time

Ingredients

Servings
4
us / metric
Fusilli Pasta
2 cups
Fusilli Pasta
Beet
4
Small Beets
Poppy Seeds
1 Tbsp
Poppy Seeds
Garlic
1 bulb
Garlic, roasted
Vegan Margarine
2 1/2 Tbsp
Vegan Margarine
Tofu
1/2 block
(7 oz each)
Tofu
Fresh Mint
4 Tbsp
Fresh Mint
White Miso Paste
1 tsp
White Miso Paste
Nutritional Yeast
2 Tbsp
Nutritional Yeast
Lemon
1/2
Lemon, juiced
Salt
1 pinch
Salt
Olive Oil
as needed
Olive Oil

Nutrition Per Serving

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Calories
373
Fat
10.7 g
Protein
13.5 g
Carbs
59.0 g
Love This Recipe?
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Wrap the Beets (4) in tin foil with a bit of Olive Oil (as needed). Cut the tops off the Garlic (1 bulb) and add a bit of olive oil and toss everything into the oven.
step 2 Wrap the Beets (4) in tin foil with a bit of Olive Oil (as needed). Cut the tops off the Garlic (1 bulb) and add a bit of olive oil and toss everything into the oven.
step 3
Roast the garlic for about 35-45 minutes and roast the beets for 1 hour until you can pierce the skin with a fork.
step 3 Roast the garlic for about 35-45 minutes and roast the beets for 1 hour until you can pierce the skin with a fork.
step 4
Press the Tofu (1/2 block) between sheets of paper towels to remove excess water. Set aside.
step 5
When the beets are done, toss tofu, Fresh Mint (4 Tbsp), White Miso Paste (1 tsp), Nutritional Yeast (2 Tbsp), 2 cloves of roasted garlic, Lemon (1/2), and Salt (1 pinch) into a food processor and pulse until well incorporated.
step 5 When the beets are done, toss tofu, Fresh Mint (4 Tbsp), White Miso Paste (1 tsp), Nutritional Yeast (2 Tbsp), 2 cloves of roasted garlic, Lemon (1/2), and Salt (1 pinch) into a food processor and pulse until well incorporated.
step 6
Boil the water for the pasta. Add the Fusilli Pasta (2 cups) and a dash of Olive Oil (as needed) to keep the noodles from sticking together. Boil until the noodles are cooked al dente.
step 6 Boil the water for the pasta. Add the Fusilli Pasta (2 cups) and a dash of Olive Oil (as needed) to keep the noodles from sticking together. Boil until the noodles are cooked al dente.
step 7
After the beets have cooled enough to handle, remove the skins. When the beets are fully cooked the skins should peel off relatively easily.
step 7 After the beets have cooled enough to handle, remove the skins. When the beets are fully cooked the skins should peel off relatively easily.
step 8
Purée the beets in a food processor until they’re pretty much mush.
step 8 Purée the beets in a food processor until they’re pretty much mush.
step 9
In a skillet over medium heat, melt the Vegan Margarine (2 1/2 Tbsp) and then add the Poppy Seeds (1 Tbsp).
step 9 In a skillet over medium heat, melt the Vegan Margarine (2 1/2 Tbsp) and then add the Poppy Seeds (1 Tbsp).
step 10
Add the beets and mix well. When the beets and poppy seeds are all mixed together, toss the pasta in with the sauce and mix together until the pasta is covered with the sauce.
step 10 Add the beets and mix well. When the beets and poppy seeds are all mixed together, toss the pasta in with the sauce and mix together until the pasta is covered with the sauce.
step 11
Top with the tofu ricotta mixture and a couple of extra mint leaves. Enjoy!
step 11 Top with the tofu ricotta mixture and a couple of extra mint leaves. Enjoy!

Tags

Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Dinner
Easter
Vegan
Vegetarian
Pasta
Mother's Day
Tofu & Tempeh
Side Dish
Vegetables
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