In Season: Beet & Potato Pasta Alfredo
Beet & Potato Pasta Alfredo
by Meghan De Jong, R.H.N
What better thing to make for your valentine tomorrow than this creamy, dreamy, Beet and Potato Alfredo? With its vibrant pink colour, and use of seasonal veg such as Yukon gold potatoes, onion, garlic, red beets, and seasonal greens – a bowl of this will leave you feeling extra amazing this snowy and “love centred” month!
Serving size: 4 persons
- 1 cup roasted beets (approx. 1 medium sized beet)
- 1/2 cup cooked Yukon gold potatoes (approx. 1 small potato)
- 2 cups almond milk (or other milk alternative)
- 1/4 cup nutritional yeast
- 1 Tbsp. lemon juice
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp. chopped fresh basil
- 1 Tbsp. olive oil (plus extra for sautéing)
- 1 clove garlic
- 1 sautéed white onion
- 1 cup soaked and cooked chickpeas (or 1 can rinsed)
- Optional: ¼ tsp chili powder or flakes (if you like a little heat)
- 4-5 stalks finely chopped rainbow chard or kale
- 12 ounces pasta of choice (I used brown rice pasta for a gluten free option)
*Note: if you are wondering how much pasta to make, it is typically 3 oz. of dried pasta per person or 4 oz. of fresh
- Pre-heat oven to 400 o F
- Finely chop beet into cubes and lightly drizzle with oil. Spread on cookie tray and roast in oven until tender to touch with a fork (approx. 35-40 min)
- Chop potato into cubes and place it in a pot of boiling water. Cook until fork tender
- Heat a small pan on stove top with olive oil. Add crushed garlic clove and chopped onion to pan and cook until lightly browned
- Once beets and potatoes are finished cooking, place them in a blender or food processor
- Add the almond milk, nutritional yeast, half of the sautéed onion/ garlic mixture, olive oil, fresh basil, salt, pepper, and chilli powder (if using)
- Mix until you reach a smooth and creamy consistency
- In the meantime, cook pasta according to package directions
- Lightly sauté kale (or chard) by adding to the pan with other half of the onion and garlic. Add in an additional 1 tsp of olive oil to ensure the greens sauté nicely. Cook for approx. 3-4 minutes on low heat
- To assemble: pour sauce over cooked and rinsed pasta, add sautéed garlic/onion/ kale mixture, and chickpeas. Divide into bowls. Sprinkle with additional nutritional yeast.
- Tastes great accompanied with a piece of sourdough bread, like The Bakeshop’s (featured in the photo above).
For more of Meghan’s plant-based, whole foods recipes, check her out on Instagram at @megdejong.nutrition.