Get ready to fall in love with your new favorite pasta dish! This vibrant Beet and Cashew Ricotta Linguine is a true showstopper, boasting a stunning pink hue that’s as delightful to look at as it is to eat. We’re pairing earthy, sweet beets with deeply caramelized onions to create a silky, luscious sauce. The crowning glory? A dollop of homemade, creamy cashew ricotta, infused with the mellow, sweet flavor of a whole head of roasted garlic. It’s an elegant, restaurant-worthy meal that’s secretly simple to whip up at home. Plus, it’s completely vegan!
Ingredients
• Cashew Ricotta
• 1 large head garlic
• 4 tsp / 20 ml olive oil, divided
• 2 cups / 280 g raw cashews, soaked 2–4 hours
• 4 tsp / 12 g nutritional yeast
• 2 Tbs / 30 ml fresh lemon juice
• 1 tsp / 6 g sea salt
• 5 tsp / 25 ml apple cider vinegar
• Linguine
• ½ lb / 225 g beets, greens removed
• 1½ Tbs / 22 ml olive oil, divided
• 1 medium red onion, chopped (1½ cups / 225 g)
• 1½ tsp / 7.5 ml balsamic vinegar
• 1½ tsp / 7.5 ml mirin (rice wine)
• 8 oz / 227 g whole-wheat linguine
Instructions
1. To make the Cashew Ricotta, preheat your oven to 400°F / 200°C. Slice the top off the garlic head, drizzle with 1 tsp. oil, and wrap tightly in foil. Roast for 1 hour, or until the cloves are very soft. Let cool, then squeeze the roasted garlic from the cloves into a food processor.2. Rinse and drain the soaked cashews. Add them to the food processor along with the roasted garlic, remaining 1 Tbs. oil, nutritional yeast, lemon juice, apple cider vinegar, and salt. Blend on high until completely smooth and creamy. Set aside.3. To make the Linguine, place the beets in a large saucepan, cover with water, and boil for 35 to 40 minutes, or until fork-tender. Drain, and once cool enough to handle, peel and coarsely chop them.4. Heat 1 Tbs. oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 15 to 20 minutes, until soft and beginning to caramelize. Stir in the balsamic vinegar and mirin, and cook for 2 minutes more. Transfer the onion mixture and chopped beets to a food processor and blend until smooth. Season with salt and pepper, and return the sauce to the skillet to keep warm.5. Cook the linguine according to package directions. Just before draining, reserve 3 Tbs. of the starchy cooking water. Drain the pasta and toss it with the warm beet sauce, the remaining 1½ tsp. oil, and the reserved pasta water. Serve immediately, topped with generous dollops of the Cashew Ricotta.
Nutritional Information
• Nutrition Information (per serving)
• 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
Pro Tips
• For an even creamier ricotta, soak your cashews overnight. If you’re short on time, a quick 15-minute soak in boiling water will also work.
• For a deeper, more concentrated flavor, roast the beets instead of boiling them. Wrap them in foil and roast at 400°F / 200°C for 45-60 minutes, or until tender.
• Don’t skip reserving the pasta water! The starch in the water helps the sauce emulsify and cling perfectly to every strand of linguine, creating a silkier texture.
• The recipe makes extra cashew ricotta for a reason! It’s delicious spread on toast, dolloped onto roasted vegetables, or used as a creamy base for other sauces and dips.
FAQ
Q: Can I make this beet pasta recipe nut-free
A: Yes, you can make a nut-free version of the ricotta. For a similar creamy texture, try substituting the cashews with raw sunflower seeds (soaked the same way) or a block of silken tofu. Blend the tofu with the roasted garlic, nutritional yeast, lemon juice, and other seasonings until smooth.
Q: How can I add more protein to this vegetarian pasta dish
A: This dish already contains 13g of protein per serving from the cashews and whole-wheat pasta. To boost it further, you could add a can of rinsed cannellini beans or chickpeas to the beet sauce before blending, or serve the pasta topped with roasted chickpeas for a nice textural contrast.
Q: Is this beet and cashew ricotta linguine gluten-free
A: The beet sauce and cashew ricotta are naturally gluten-free. To make the entire dish gluten-free, simply substitute the whole-wheat linguine with your favorite gluten-free pasta. Be sure to follow the package cooking instructions and reserve the starchy pasta water as directed.
Q: How should I store the leftover beet sauce and cashew ricotta
A: For best results, store the beet sauce and cashew ricotta in separate airtight containers in the refrigerator. The sauce will last for up to 4 days, and the cashew ricotta will stay fresh for up to 5-6 days. The ricotta is also delicious on its own as a dip or spread.
