A delicious creamy beetroot pasta dish that balances the earthy flavor of beets with the creaminess of soft cheese and nutritional yeast, topped with fresh basil and lemon for a refreshing touch.
1: Cook your beets (either roast or boil, or use pre-cooked), then chop into chunks and blitz in a food processor until smooth. Add a splash of pasta water if needed to loosen.
2: Boil the pasta in salted water until al dente, reserving a ladle or two of the starchy pasta water.
3: Warm the beetroot puree in a saucepan, then add nutritional yeast, grated garlic, lemon zest, and lemon juice. Season with salt and pepper.
4: Once the pasta is cooked, pour the beetroot sauce over it with a splash more pasta water, stirring until creamy.
5: Top with dollops of soft cheese, fresh basil leaves, extra virgin olive oil, and cracked black pepper before serving.
