All Photos © Christine Elise McCarthy 2015
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So – I bought that ginormous beet at the farmer’s market a while back. It was larger than a softball. It was a glorious thing. I roasted it & let it sit a day or so to be ready when I wanted it & I was glad I did. Recently, after hiking to the Hollywood sign, I came home starving & was able to whip up this Amazing dish in the time it took to cook the pasta. So – if you are a roasted beet fan – roast them ahead & let them be ready when you are.
I used this vegan cheese here. I bought it online. You can try this stuff (it heats into creamy awesomeness!) or another vegan soft cheese – or – if you are not vegan, use Boursin or even cream cheese or goat cheese. I used chard but spinach would work, too. Whatever you decide – you must try this. EASY & delicious!
How to roast beets:
Heat oven to 400 degrees. Wash beets well. Coat with a thin layer of olive oil & wrap in foil. Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates. Remove each when it is done.
5-Ingredient Creamy Vegan Garlic Herb Pasta with Roasted Golden Beets & Chard
1/2 lb pasta – cooked & drained
1 huge or 4 small golden beets – roasted (see above) & peeled & cubed
1 head (4-5 leaves) chard – with the hard vein removed & the leaves chopped
3 (or more) oz vegan garlic herb cheese (or other soft cheese)
2 (or more) cloves garlic – chopped
Olive oil (if you do not have a non-stick pan)
Roast the beets, if you have not already. Let cool. Then peel & cube them.
Cook the pasta. One minute before it is done – add the chard. Drain. Set aside.
If you have a non-stick pan – you can omit using olive oil. Heat 1 TBS olive oil in a regular pan & warm the beets through. Add the garlic for one minute & then mix in the cheese. Stir until the cheese is completely incorporated & creamy. Add the pasta & chard. Warm through.
Season with S&P & serve.