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1 lb. pasta
3 medium beets, peeled and diced into small cubes
3-4 tbsp unsweetened almond milk (can sub for coconut milk or other nut milk)
2 tsp olive oil
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp fresh thyme
Preheat oven to 400°F.
After your beets have been peeled and diced, wrap in aluminum foil, place on a baking sheet, and roast until they can be easily pierced with a knife, about 50 minutes to 1 hour.
Cook pasta according to package directions.
When beets have finished cooking, let cool completely. Add them to the bowl of a food processor along with almond milk, olive oil, garlic salt, dried basil, and fresh thyme. Pulse until smooth.
Toss with pasta and serve immediately.