Name: Healthy Vegan Pink Pasta Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 12 ounces pasta; 1 cup cashews (soaked, then drained and rinsed); 1 beetroot; 1/2 cup plant-based milk; 1/2 teaspoon salt, split; 2 tablespoons dairy-free butter; 1 diced shallot (about 1/2 cup); 1/4 teaspoon black pepper; 2 minced garlic cloves; 1 cup reserved pasta cooking water; 1 teaspoon sugar; 2 teaspoons dried basil; 1 teaspoon dried oregano; 1/2 teaspoon crushed red chili flakes (adjust to preference); Fresh basil leaves; Fresh parsley; Vegan parmesan cheese

Ingredients

12 ounces pasta

1 cup cashews (soaked, then drained and rinsed)

1/2 cup plant-based milk

1/2 teaspoon salt, split

1 beetroot

2 tablespoons dairy-free butter

1 diced shallot (about 1/2 cup)

1/4 teaspoon black pepper

2 minced garlic cloves

1 cup reserved pasta cooking water

1 teaspoon sugar

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon crushed red chili flakes (adjust to preference)

Fresh basil leaves (optional, for garnish)

Fresh parsley (optional, for garnish)

Vegan parmesan cheese (optional, for serving)

Instructions

Step 1: Preheat your oven to 425°F. Prepare the beetroot by placing it in tin foil, drizzling a little olive oil and some salt over it. Close the foil to form a packet and place it in a ramekin. Roast for 50-60 minutes until fork-tender. Allow it to cool slightly before handling.

Step 2: While the beet roasts, soak cashews in water for at least 4 hours or overnight. Drain and rinse the cashews. In a blender, combine the soaked cashews, roasted beet, and 1/4 teaspoon salt. Blend until smooth and creamy, then set aside.

Step 3: Cook the pasta according to package instructions. Remember to reserve 1 cup of pasta cooking water before draining. Set the cooked pasta aside.

Step 4: In a pan over medium heat, melt the dairy-free butter. Add the diced shallot, black pepper, and the remaining 1/4 teaspoon salt. Sauté for about 5 minutes until the shallot is translucent and fragrant. Add minced garlic and cook for another minute.

Step 5: Pour the cashew and beet cream into the pan with the shallots and garlic. Add 1/2 cup of the reserved pasta water, sugar, dried basil, oregano, and crushed red chili flakes. Stir well and cook for 5 minutes until the sauce is warm, smooth, and the sugar dissolves.

Step 6: Add the cooked pasta to the sauce and toss thoroughly to coat every noodle. Adjust sauce consistency by adding more pasta water if needed. Garnish with fresh basil, parsley, and vegan parmesan if desired. Serve immediately and enjoy.

Tips & Variations

Soak cashews in hot water for 1 hour if short on time, but longer soaking yields creamier results.

Swap dried herbs for fresh ones at the end of cooking for a brighter flavor.

Add a squeeze of lemon juice to brighten the sauce right before serving.

For a nut-free version, substitute cashews with cooked white beans, but note the change in texture and flavor.

Adjust the chili flakes according to your heat preference or omit for a milder dish.

FAQs

Can I use a different nut instead of cashews?

Yes, macadamia nuts or soaked almonds can be used, but cashews offer the creamiest texture. Other nuts may alter the flavor and consistency slightly.

Is it necessary to roast the beet before blending?

Roasting the beet enhances its natural sweetness and softens it for a smooth sauce. While you can boil it as an alternative, roasting adds more depth of flavor.