In the past few years one of the most-cooked-from cookbooks in our collection has been Chloe Flavor by Chef Chloe Coscarelli. The recipe are super easy, quick and totally accessible. No fussy ingredients or directions - just simple and straightforward vegan cookin'! As for this Beet Fettuccine Alfredo with Basil Tofu Ricotta dish, it looks fancy but the recipe is foolproof. It's the perfect way to impress a dinner guest (though you shouldn't have any dinner guests until this pandemic is over unless the guests are the people who live in our household) without killing yourself in the kitchen. We actually made this back in the summer with a beet from our garden. It wasn't until the end of the summer that we learned the variety we purchased was intended for the greens rather than the beet itself. They were a bit tougher than a typical beet but still yummy! The things you learn as a novice gardener - now we know for next year.
P.S. If you want to buy this book, support a local bookstore - not Amaz*n! We have a link to the recipe below for those who are interested in trying this dish for themselves.
As a love of pink (it's Caitlin), this dish made me so happy. I also bet you could get any picky eater to try beets with this rosy-hued pasta dish. The basil ricotta is super garlicky so if you're not into lots of garlic, you can always dial back the amount called for. And if you roast the beet ahead of time, you can pull this dish off in no time at all.
The recipe for Beet Fettuccine Alfredo is in the cookbook but it's also available online from Today.com. If you make this pretty in pink meal, let us know what you think! It sure put a smile on our faces.
