Linguine With Cashew Ricotta
Serves 4A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish. The recipe makes 1 cup of cashew ricotta; save the remaining 1/2 cup for another use.
*
Ingredients:
Cashew Ricotta1 large head garlic
4 tsp. olive oil, divided
2 cups raw cashews, soaked 2–4 hours
4 tsp. nutritional yeast
2 Tbs. fresh lemon juice
1 tsp. sea salt
5 tsp. apple cider vinegar
Linguine
½ lb. beets, greens removed
1½ Tbs. olive oil, divided
1 medium red onion, chopped (1½ cups)
1½ tsp. balsamic vinegar
1½ tsp. mirin (rice wine)
8 oz. whole-wheat linguine
¼ cup chopped flat-leaf parsley
To make Cashew Ricotta:
Preheat oven to 400°F. Slice off top of garlic head, drizzle with 1 tsp. oil, and wrap in parchment paper, then in foil. Roast 1 hour, or until soft.
Rinse and drain soaked cashews, and transfer to food processor. Add remaining 1 Tbs. oil, nutritional yeast, lemon juice, salt, and vinegar. Squeeze roasted garlic from cloves into food processor, and blend until smooth. Transfer to medium bowl.
To make Linguine:
Bring beets and enough water to cover by 1 inch to a boil in large saucepan. Cover, reduce heat to medium-low, and simmer 35 to 40 minutes, or until beets are tender. Drain beets, and slip off skins under cool running water. Coarsely chop beets, and set aside.
Heat 1 Tbs. oil in large skillet over medium heat. Add onion, and sauté 8 to 10 minutes. Reduce heat to medium-low, and cook 15 minutes more. Stir in balsamic vinegar and mirin. Cook 2 minutes, or until liquid evaporates. Transfer onion mixture to food processor, add beets, and purée until smooth. Season with salt and pepper, if desired, and transfer to medium saucepan. Keep warm.
Cook pasta according to package directions. Drain, reserving 3 Tbs. pasta water. Return pasta to pot; toss with beet sauce, remaining 11/2 tsp. oil, and reserved pasta water. Top each serving with 2 Tbs. Cashew Ricotta, and sprinkle with chopped parsley.
½ lb. beets, greens removed
1½ Tbs. olive oil, divided
1 medium red onion, chopped (1½ cups)
1½ tsp. balsamic vinegar
1½ tsp. mirin (rice wine)
8 oz. whole-wheat linguine
¼ cup chopped flat-leaf parsley
*
Directions:To make Cashew Ricotta:
Preheat oven to 400°F. Slice off top of garlic head, drizzle with 1 tsp. oil, and wrap in parchment paper, then in foil. Roast 1 hour, or until soft.
Rinse and drain soaked cashews, and transfer to food processor. Add remaining 1 Tbs. oil, nutritional yeast, lemon juice, salt, and vinegar. Squeeze roasted garlic from cloves into food processor, and blend until smooth. Transfer to medium bowl.
To make Linguine:
Bring beets and enough water to cover by 1 inch to a boil in large saucepan. Cover, reduce heat to medium-low, and simmer 35 to 40 minutes, or until beets are tender. Drain beets, and slip off skins under cool running water. Coarsely chop beets, and set aside.
Heat 1 Tbs. oil in large skillet over medium heat. Add onion, and sauté 8 to 10 minutes. Reduce heat to medium-low, and cook 15 minutes more. Stir in balsamic vinegar and mirin. Cook 2 minutes, or until liquid evaporates. Transfer onion mixture to food processor, add beets, and purée until smooth. Season with salt and pepper, if desired, and transfer to medium saucepan. Keep warm.
Cook pasta according to package directions. Drain, reserving 3 Tbs. pasta water. Return pasta to pot; toss with beet sauce, remaining 11/2 tsp. oil, and reserved pasta water. Top each serving with 2 Tbs. Cashew Ricotta, and sprinkle with chopped parsley.
1 comment:
Thank you for sharing this, Donna, it looks very good. I would love you to visit my blog, I think you would enjoy it. And please don't be shy to leave a comment. :)
Post a Comment