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Vegan Pink Beet Sauce Pasta Recipe

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  • Author: Elina
  • Prep Time: 10 minutes (plus overnight soaking if applicable)
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes (plus overnight soaking if applicable)
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegan

Description

This vibrant and creamy Best Pink Sauce Pasta recipe features a unique blend of roasted beets and soaked cashews to create a luscious, naturally pink sauce. Perfectly paired with your favorite pasta, this dish is enhanced with garlic, fresh lemon juice, white wine, and vegetable stock, delivering a rich and flavorful plant-based meal suitable for vegans and those seeking a wholesome, colorful pasta experience.

Ingredients

Scale

Sauce Ingredients

  • 3/4 cup Heaping soaked raw cashews, drained and rinsed
  • 3/4 cup Water
  • 2 cloves Garlic
  • 1 small Red beet, peeled and cut into 1-inch (2.5cm) cubes
  • Salt, to taste
  • 1/3 cup Dry white wine
  • 2 tbsp Fresh lemon juice
  • 1/4 cup Vegetable stock
  • 1 Tbsp Extra-virgin olive oil

Pasta Ingredients

  • 1 box of your favorite pasta (preferably fettuccine)
  • 1/3 cup Starchy pasta water (reserved from cooking)
  • Vegan Parmesan cheese or fresh parsley, for serving

Instructions

  1. Soak Cashews: Soak the raw cashews overnight in water to soften. If short on time, boil cashews for 10 minutes instead to achieve a similar texture.
  2. Roast Beets: Preheat the oven to 425°F (220°C). Wrap the peeled and cubed red beets in tin foil, drizzle them with olive oil, and sprinkle with salt. Roast for 50 to 60 minutes until the beets are tender when pierced with a fork.
  3. Prepare Pink Sauce: In a blender, combine the soaked and drained cashews, water, roasted beet cubes, garlic cloves, fresh lemon juice, and salt. Begin by adding a few beet cubes and blend on high for about 2 minutes until smooth, adjusting the amount to reach your desired pink color.
  4. Cook Pasta: Boil your pasta according to package directions until al dente. Before draining, reserve 1/3 cup of the starchy pasta water to use later in the sauce.
  5. Simmer Sauce: Heat a large skillet over medium heat and add the blended pink sauce. Bring it to a gentle simmer, then stir in the dry white wine, reserved starchy pasta water, and vegetable stock. Reduce to low heat and simmer until warmed through, tasting and adjusting seasoning as needed.
  6. Combine Pasta and Sauce: Add the cooked pasta into the skillet with the pink sauce, stirring thoroughly to coat every strand with the creamy sauce.
  7. Serve: Plate the pasta and top with vegan Parmesan cheese or fresh parsley for a fresh and cheesy finish if desired. Enjoy your colorful and nutritious pink sauce pasta.

Notes

  • Soaking cashews overnight yields the creamiest sauce but boiling is a quick alternative.
  • Roasting beets intensifies their sweetness and color, essential for the signature pink hue.
  • Reserve pasta water to help loosen the sauce and improve texture.
  • Adjust beet quantity for lighter or deeper pink sauce color.
  • Use vegan Parmesan or fresh herbs depending on dietary preference or availability.

Find it online: https://recipes.mbeams.com/vegan-pink-beet-sauce-pasta-recipe/