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RECIPE
12 INGREDIENTS11 STEPS1HR 45MIN

Springtime Poppy Seed Beet Pasta with Mint Ricotta

4.5
2 Ratings

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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.
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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.
1HR 45MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Fusilli Pasta
4
Small  Beets
1 Tbsp
Poppy Seeds
1 bulb
Garlic , roasted
2 1/2 Tbsp
Vegan Margarine
1/2 block
1/4 cup
2 Tbsp
Nutritional Yeast
1/2
Lemon , juiced
1 pinch
to taste

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Nutrition Per Serving

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CALORIES
373
FAT
10.7 g
PROTEIN
13.5 g
CARBS
59.0 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Wrap the Beet (4) in tin foil with a bit of Olive Oil (to taste). 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 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 (1/4 cup), White Miso Paste (1/2 tablespoon), Nutritional Yeast (2 tablespoon), 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 cup) and a dash of Olive Oil (to taste) 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 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 tablespoon) and then add the Poppy Seeds (1 tablespoon).
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!

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Nutrition Per Serving
Calories
373
% Daily Value*
Fat
10.7 g
14%
Saturated Fat
2.1 g
11%
Trans Fat
2.2 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
59.0 g
21%
Fiber
7.1 g
25%
Sugars
10.5 g
--
Protein
13.5 g
27%
Sodium
798.9 mg
35%
Vitamin D
--
--
Calcium
157.3 mg
12%
Iron
3.6 mg
20%
Potassium
549.6 mg
12%
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