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1
To make Cashew Ricotta: Preheat oven to 400F.
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2
Slice off top of garlic head, drizzle with 1 tsp.
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oil, and wrap in parchment paper, then in foil.
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4
Roast 1 hour, or until soft.
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5
Rinse and drain soaked cashews, and transfer to food processor.
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6
Add remaining 1 Tbs.
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oil, nutritional yeast, lemon juice, salt, and vinegar.
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8
Squeeze roasted garlic from cloves into food processor, and blend until smooth.
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Transfer to medium bowl.
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10
To make Linguine: Bring beets and enough water to cover by 1 inch to a boil in large saucepan.
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11
Cover, reduce heat to medium-low, and simmer 35 to 40 minutes, or until beets are tender.
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12
Drain beets, and slip off skins under cool running water.
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13
Coarsely chop beets, and set aside.
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14
Heat 1 Tbs.
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oil in large skillet over medium heat.
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16
Add onion, and saute
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17
8 to 10 minutes.
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Reduce heat to medium-low, and cook 15 minutes more.
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19
Stir in balsamic vinegar and mirin.
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Cook 2 minutes, or until liquid evaporates.
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21
Transfer onion mixture to food processor, add beets, and puree until smooth.
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22
Season with salt and pepper, if desired, and transfer to medium saucepan.
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Keep warm.
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24
Cook pasta according to package directions.
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25
Drain, reserving 3 Tbs.
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pasta water.
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27
Return pasta to pot; toss with beet sauce, remaining 11/2 tsp.
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28
oil, and reserved pasta water.
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29
Top each serving with 2 Tbs.
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30
Cashew Ricotta, and sprinkle with chopped parsley.
