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Beet Fettuccine Alfredo with Basil Ricotta

Beet Fettuccine Alfredo with Basil Ricotta

Chloe Coscarelli is making a delicious pasta with beets.
Ingredients for Beet Fettuccine Alfredo
  • 1 pound fettuccine
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 (16-ounce) package silken tofu
  • About 2 medium (3 ounces) roasted beets
  • ½ cup water, plus more as needed
  • 2 tablespoons lemon juice
  • 2 ½ teaspoons sea salt
Toppings
  • Basil Ricotta (recipe follows)
  • Freshly ground black pepper
  • Vegan Parmesan (recipe follows)
  • Chopped fresh basil
Ingredients for Basil Ricotta
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 3 garlic cloves
  • 1 (16-ounce) package extra-firm tofu, drained
  • 2 tablespoons lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups chopped fresh basil
Ingredients for Vegan Parmesan
  • ½ cup blanched almonds or pecans
  • 1 tablespoon nutritional yeast flakes
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • 1 teaspoon pure maple syrup or agave nectar

Directions:
Serves 4 to 6


Make-Ahead Tip: The sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.

Make it Gluten-Free: Use gluten-free pasta


Beef Fettuccine Alfredo


1. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook to al dente according to the package directions. Drain the pasta and return it to the pot, off the heat.


2. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened. Add the garlic and cook for about 1 minute more, until fragrant. Remove the skillet from the heat.


3. In a blender, combine the onion and garlic mixture, tofu, beets, water, lemon juice, and salt. Blend on high speed for about 2 minutes, until very smooth.


4. Toss the pasta with the desired amount of sauce. Taste and adjust the seasoning. If the sauce gets too thick, add more water, 1 tablespoon at a time. Portion onto plates and top with the Basil Ricotta, pepper, Vegan Parmesan, and basil.


Basic Ricotta


1. In a large skillet, heat the olive oil over medium high heat. When it shimmers, add the onion and cook, stirring occasionally, for 5 to 7 minutes, until softened.


Transfer the onion to a food processor. Add the garlic, tofu, lemon juice, salt and pepper. Process until smooth. Taste and adjust the seasoning. Pulse in the basil until well incorporated. Store in an airtight container in the refrigerator for up to 2 days.


Vegan Parmesan


1. In a food processor, combine the nuts, nutritional yeast, salt and garlic powder. Pulse until a fine meal forms. Drizzle in the maple syrup and pulse again until incorporated.


Store in an airtight container or plastic bag in the freezer for up to 6 months. (I use it straight from frozen; it thaws within seconds thanks to its fine texture!)


Roasted Beets Tip


1. To roast beets, preheat the oven to 400 degrees F. Wash and scrub the beets and pierce them all over with a fork. Drizzle with olive oil and wrap loosely in aluminum foil.


Bake for about 1 ½ hours, or until fork-tender. Let cool completely, then trim, peel and measure out the amount of roasted beet needed for your recipe.


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