Description
This Healthy Vegan Pink Pasta features a creamy, vibrant beet and cashew sauce combined with perfectly cooked pasta and fragrant sautéed shallots and garlic. Roasting the beet brings out its natural sweetness and color, while the cashew cream adds richness, making a wholesome, dairy-free meal that’s both nutritious and visually stunning.
Ingredients
Scale
Pasta
- 12 ounces pasta
Beet and Cashew Cream
- 1 cup cashews (soaked, then drained and rinsed)
- 1 beetroot
- 1/2 cup plant-based milk
- 1/2 teaspoon salt, split
Sauté and Sauce
- 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)
Garnish
- Fresh basil leaves
- Fresh parsley
- Vegan parmesan cheese
Instructions
- Roast the Beet: Preheat the oven to 425°F. Wrap the beetroot in tin foil, drizzle with a little olive oil and a pinch of salt, and seal in a foil packet. Place it in a ramekin and roast for 50-60 minutes until fork-tender. Allow to cool slightly before handling.
- Blend the Cashew and Beet Cream: After soaking, drain and rinse the cashews. In a blender, combine the soaked cashews, roasted beet, and 1/4 teaspoon salt. Blend until smooth and creamy. Set the cashew cream aside for later use.
- Cook the Pasta: While the beet roasts, cook the pasta according to package instructions. Reserve 1 cup of pasta cooking water before draining. Set cooked pasta aside.
- Prepare the Sautéed Shallot and Garlic: In a pan over medium heat, melt the dairy-free butter. Add the diced shallot, black pepper, and remaining 1/4 teaspoon salt. Sauté until translucent and fragrant, about 5 minutes. Add minced garlic and cook for an additional minute to blend flavors.
- Mix the Sauce Ingredients: Pour the cashew-beet cream into the pan with shallots and garlic. Add 1/2 cup reserved pasta water, sugar, dried basil, oregano, and crushed red chili flakes. Stir well and cook for 5 minutes until the sugar dissolves and the sauce is smooth and heated through.
- Combine with Pasta and Serve: Add the cooked pasta to the sauce in the pan. Toss to coat the noodles evenly with the creamy sauce. Adjust the consistency by adding more pasta water if desired. Garnish with fresh basil, parsley, and vegan parmesan cheese. Serve immediately.
Notes
- Soak cashews in hot water for at least 2 hours or overnight in cold water to ensure a smooth, creamy sauce.
- Roasting the beet deepens its flavor and color, but you can boil it as a quicker alternative if short on time.
- Adjust crushed red chili flakes to your preferred spice level or omit for a milder sauce.
- Reserve pasta water contains starch, which helps to thicken and bind the sauce smoothly to the noodles.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Keywords: vegan pasta, pink pasta, beet pasta, cashew sauce, dairy-free pasta, healthy vegan recipe, creamy vegan pasta
