Can I use canned beets instead of roasting a fresh one?

Yes. Canned beets are a convenient shortcut and will work well in this recipe. Drain and rinse them thoroughly before adding to the blender. The color may be slightly less vibrant than freshly roasted beet and the flavor a little less sweet and concentrated but the result will still be a beautifully pink and delicious pasta sauce.

What plant-based milk works best in the cashew cream?

Unsweetened oat milk or unsweetened soy milk give the most neutral and creamy result that lets the beet and cashew flavors shine clearly. Avoid sweetened or flavored varieties of any plant milk as they will introduce unwanted sweetness or competing flavors into the sauce. Full-fat coconut milk will work but adds a subtle coconut note that not everyone finds desirable in a savory pasta sauce.

How do I know when the cashew cream is smooth enough?

Blend on high speed for at least 1 to 2 full minutes after everything is in the blender. Run your fingertip through a small amount of the blended cream. If it feels completely smooth and velvety with no graininess at all it is ready. If there is any sandy or gritty texture, blend for another minute. A high-powered blender makes this step significantly easier and faster.

Vegan Pink Pasta Easy Creamy Beetroot Pasta Recipe

Description

A stunning Vegan Pink Pasta made with roasted beetroot and soaked cashews blended into a silky creamy sauce the most beautiful shade of deep rose pink. Completely plant-based, deeply satisfying, and unlike anything else you have ever made for dinner.

Ingredients

Scale

1 medium Beet about 150g peeled

Olive Oil and Salt for roasting

1 cup Raw Cashews soaked 30 minutes in hot water drained and rinsed

1/2 cup Unsweetened Plant-Based Milk

1/4 tsp Salt for cashew cream

12 oz Short Pasta penne or rotini

2 tbsp Dairy-Free Butter

1 Shallot finely minced

2 cloves Garlic minced

1 tsp Granulated Sugar

1 cup Reserved Pasta Cooking Water

1/2 tsp Crushed Red Chili Flakes optional

2 tsp Dried Basil

1 tsp Dried Oregano

1/4 tsp Freshly Ground Black Pepper

1/4 tsp Salt for sauce

Vegan Parmesan for garnish optional

Fresh Parsley for garnish

Fresh Basil Leaves for garnish

Instructions

1. Preheat oven to 425°F. Wrap peeled beet in foil with olive oil and salt. Roast 50 to 60 minutes until fork-tender. Cool slightly.

2. Soak raw cashews in boiling hot water for 30 minutes. Drain and rinse thoroughly.

3. Blend soaked cashews, roasted beet, salt, and plant-based milk until completely smooth and silky. Set aside.

4. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining. Set pasta aside.

5. Melt dairy-free butter in a large skillet over medium heat.

6. Add minced shallot, black pepper, and salt. Sauté 5 minutes until translucent.

7. Add garlic and cook 1 minute until fragrant.

8. Pour cashew beet cream into skillet and stir to combine.

9. Add 1/2 cup reserved pasta water, sugar, basil, oregano, and chili flakes. Stir well and heat through 5 minutes.

10. Add cooked pasta and toss to coat completely.

11. Add more pasta water gradually if needed for silky consistency.

12. Serve immediately topped with vegan Parmesan, fresh parsley, and basil.

Notes

Always roast the beet rather than boiling for the most vibrant color and concentrated flavor.

Use raw unsalted cashews only. Roasted cashews will overpower the sauce.

Soak cashews fully for a completely smooth and silky sauce with no graininess.

Add reserved pasta water gradually for perfect sauce consistency.

Cashew beet sauce can be made up to 5 days ahead and stored separately in the refrigerator.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop and Roasting
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 8g
Sodium: 380mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 10g
Cholesterol: 0mg

Keywords: vegan pink pasta, beetroot pasta, cashew cream pasta, plant based pasta recipe