Creamy beet dressed pasta

1. Fill a medium pan halfway with water and drop in a palmful of kosher salt. Approx 2 – 3 tbsp. Bring to a boil. While water is heating, wash and quarter beets, removing the tails and stems. You can keep the crowns (top) of the beet intact and peels on if rinsed thoroughly.
2. Once boiling, drop in beet pieces and reduce heat to medium-low. Let simmer about 25 minutes, until fork tender. Once cooked, strain and rinse beets in cold water. Set aside.
3. Rinse pot clean and fill again halfway with water and drop in a palmful of kosher salt. Approx 2 – 3 tbsp. Bring to a boil. Drop in pasta noodles and set timer for 7 minutes.
4. While cooking, combine beets, tahini, rosemary oil, apple cider vinegar, garlic, salt, nutritional yeast, lemon juice in food processor or high speed blender and pulse to combine. (A blender will give you a much smoother mix but use what you have on hand!)
5. Once pasta is cooked, turn off heat and strain out ¼ cup water. Add water to dressing mixture and continue to pulse until smooth. Strain pasta and add noodles to a large bowl. Pour in the entirety of the beet dressing and toss to combine until all noodles are coated.
6. Top with flakey sea salt and vegan cheddar as desired, scoop and enjoy! This dish is best enjoyed warm. Keeps well in an airtight container in the fridge for about 2 – 3 days.

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Try enjoying this dish with:
A speckled radicchio ribbon salad.
Or a side of crispy maple miso brussels sprouts.