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Vegan Pink Pasta

Creamy Vegan Pink Pasta for a Wholesome Dinner Delight

Enjoy this Vegan Pink Pasta, a vibrant and creamy dish made from roasted beets and cashews, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Raw Cashews Soaked for silky texture
  • 1 medium Roasted Beet Pre-cooked for convenience
  • 1 medium Shallot Can substitute with onion or leeks
  • 2 cloves Garlic Fresh is ideal, garlic powder works too
  • 1 tbsp Sugar Maple syrup is a great alternative
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes Omit for a milder sauce
  • to taste Salt
  • to taste Black Pepper
For the Pasta
  • 8 oz Pasta Gluten-free option available

Equipment

  • Oven
  • Blender
  • Large pot
  • skillet
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Wrap the beet in aluminum foil and drizzle olive oil and sprinkle salt over it. Roast for 50-60 minutes until fork-tender.
  2. Soak your cashews for at least 4 hours in water to ensure a creamy texture. Drain and rinse them before use.
  3. Peel and chop the roasted beet into smaller pieces. In a blender, add soaked cashews along with chopped beet and 1/4 teaspoon of salt. Blend until smooth.
  4. Boil salted water in a large pot, add pasta and cook according to package instructions (8-12 minutes). Reserve 1 cup of pasta water before draining.
  5. In a skillet, heat vegan butter over medium heat. Add chopped shallot and minced garlic, sauté for 3-4 minutes until translucent.
  6. In the skillet, stir in the cashew-beet mixture, pour in 1/2 cup reserved pasta water, sugar, dried basil, oregano, and red pepper flakes. Heat for 5 minutes without boiling.
  7. Add drained pasta to the pan, and gently toss to coat with the creamy sauce. Adjust thickness with reserved pasta water if needed.
  8. Plate the Vegan Pink Pasta, and garnish with fresh herbs or vegan parmesan if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 450mgPotassium: 450mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 7mgCalcium: 30mgIron: 2mg

Notes

Soak cashews well for a silky sauce. Control sauce thickness by adjusting reserved pasta water. Roasting beets preserves flavor better than boiling. Taste and adjust seasoning as needed.

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