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Vegan Pink Pasta

Creamy Vegan Pink Pasta That's Perfect for Any Weeknight

Enjoy a delicious Vegan Pink Pasta that transforms simple ingredients into a vibrant dish, perfect for any weeknight.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Raw Cashews Soak for at least 4 hours or do a quick soak in hot water for 30 minutes.
  • 1 medium Beetroot Roast in foil for optimal flavor.
  • 2 medium Shallots Sauté until translucent.
  • 2 cloves Garlic Cook until fragrant.
  • 1 tbsp Sugar Dissolve fully for a smooth sauce.
For the Pasta
  • 8 oz Pasta Cook until al dente and reserve 1 cup pasta water.
For the Seasoning
  • 1 tsp Black Pepper
  • 1 tsp Basil
  • 1 tsp Oregano
  • ½ tsp Red Pepper Flakes

Equipment

  • Blender
  • Large pot
  • Skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Wrap the beetroot in foil, drizzle with olive oil, and sprinkle with salt. Roast for 50-60 minutes until tender.
  2. Soak the raw cashews in hot water for about 30 minutes, then drain. This ensures a smooth blending texture.
  3. Blend the roasted beetroot and soaked cashews with a pinch of salt until completely smooth. Set aside.
  4. Boil salted water in a large pot and cook the pasta until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  5. Melt butter in a skillet over medium heat, add shallots, and sauté for about 5 minutes until translucent. Then stir in minced garlic and cook for 1 minute until fragrant.
  6. Combine the creamy beet and cashew mixture with reserved pasta water, sugar, and spices in the skillet. Heat through for 3-4 minutes.
  7. Fold the cooked pasta into the skillet, coating it with the sauce. Adjust sauce consistency with reserved pasta water as needed.
  8. Serve warm, garnished with fresh herbs, olive oil, or nutritional yeast.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 70gProtein: 15gFat: 18gSaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for 3-4 days in the fridge. Reheat with a splash of water or plant-based milk if the sauce thickens.

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