Healthy Vegan Pink Pasta Recipe

Introduction

This Healthy Vegan Pink Pasta is a delightful plant-based comfort food that combines creamy cashew sauce with naturally pink roasted beetroot. It’s easy to make, vibrant in color, and perfect for those who want a satisfying, dairy-free pasta dish that the whole family can enjoy.

Ingredients

• 1 beet (peeled, about 150g)
• 1/4 tsp salt (divided)
• 1 cup cashews (soaked for 30 minutes in hot water, then drained and rinsed)
• 1/2 cup plant-based milk
• 12 oz pasta (penne, rotini, or any short pasta)
• 2 garlic cloves (minced)
• 2 tbsp dairy-free butter
• 1 tsp sugar (granulated white sugar)
• 1 cup reserved pasta cooking water
• 1 shallot (finely minced)
• 1/2 tsp crushed red chili flakes (optional)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp black pepper (freshly ground)
• Vegan parmesan cheese (grated or shaved, optional)
• Fresh parsley (optional)
• Fresh basil leaves (optional)

Instructions

1. Step 1: Preheat your oven to 425°F. Place the peeled beet in tin foil, drizzle with a little olive oil and a pinch of salt, then wrap it into a foil packet. Put the packet into a ramekin and roast for 50-60 minutes until fork-tender. Let it cool slightly before handling.
2. Step 2: While the beet is roasting, drain and rinse soaked cashews. Add cashews, roasted beet, and 1/4 teaspoon salt to a blender. Blend until smooth and creamy, then set aside.
3. Step 3: Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining, then set pasta aside.
4. Step 4: Melt the dairy-free butter in a pan over medium heat. Add minced shallot, black pepper, and remaining 1/4 teaspoon salt. Sauté for about 5 minutes until shallot is translucent. Add garlic and cook for 1 more minute.
5. Step 5: Pour the cashew cream into the pan with the shallot and garlic. Add 1/2 cup reserved pasta water, sugar, dried basil, dried oregano, and optional chili flakes. Stir well and heat through for about 5 minutes until smooth.
6. Step 6: Add the cooked pasta to the sauce and mix until noodles are fully coated. Adjust sauce consistency by adding more pasta water if needed. Garnish with vegan parmesan, fresh parsley, or basil leaves if desired and serve.

Tips & Variations

• Use raw cashews for the creamiest sauce and soak them for at least 4 hours or do a quick-soak in hot water for 30 minutes.
• Substitute cashews with blanched almonds, sunflower seeds, or silken tofu for a nut-free option.
• Use any unsweetened plant-based milk like oat, soy, or almond for the sauce.
• Replace shallot with finely diced red or yellow onion if unavailable.
• Use canned beets if fresh are not available; rinse and drain before blending.
• Gradually add reserved pasta water to adjust sauce consistency instead of pouring it all at once.

Storage

Store leftover pasta in an airtight container in the fridge for up to 3-4 days. The sauce may thicken when chilled; loosen it with a splash of plant-based milk or water when reheating. You can also prepare the beetroot sauce ahead and keep it separately in the fridge for up to 5 days. Reheat gently on the stove or in the microwave, stirring occasionally before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted cashews instead of raw cashews?

Raw cashews are recommended for a neutral and creamy sauce. Roasted cashews may add a stronger nutty flavor that could overpower other ingredients, and they might not blend as smoothly.

How do I get the best pink color from the beetroot?

Roasting the beetroot wrapped in foil helps concentrate its natural sweetness and vibrant color. Avoid boiling, as it can dilute the flavor and color. Use fresh beets when possible, or well-rinsed canned beets as a substitute.

Healthy Vegan Pink Pasta Recipe

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4.6 from 485 reviews

This Healthy Vegan Pink Pasta is a creamy, plant-based comfort food featuring a naturally vibrant pink sauce made from roasted beetroot and soaked cashews. The sauce is silky and luxurious, with savory notes from sautéed shallots, garlic, and herbs. It’s quick to prepare, customizable in heat level, and perfect for anyone seeking a nutritious, satisfying dairy-free pasta dish that impresses with both flavor and color.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Roasted Beet

• 1 beet (peeled, about 150g)
• Olive oil (for drizzling)
• Salt (a pinch, for roasting)

For the Cashew Cream

• 1 cup cashews (soaked for 30 minutes in hot water, then drained and rinsed)
• 1/4 tsp salt
• 1/2 cup unsweetened plant-based milk (oat, soy, almond, or coconut)

For the Pasta

• 12 oz pasta (penne, rotini, or any short pasta)
• 1 cup reserved pasta cooking water

For the Sauce Base

• 2 garlic cloves (minced)
• 2 tbsp dairy-free butter (such as Miyoko’s Kitchen Cultured Vegan Butter)
• 1 shallot (finely minced)
• 1 tsp granulated white sugar
• 1/2 tsp crushed red chili flakes (optional)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 1/4 tsp salt

Optional Garnishes

• Vegan Parmesan cheese (grated or shaved)
• Fresh parsley
• Fresh basil leaves

Instructions

1. Roast the Beet: Preheat your oven to 425°F (220°C). Peel the beet and place it on a sheet of tin foil. Drizzle lightly with olive oil and sprinkle a pinch of salt. Wrap the beet tightly in the foil to create a sealed packet, then place this in a ramekin or small baking dish to prevent leaking. Roast in the oven for 50-60 minutes until the beet is fork-tender and easily pierced. Remove from the oven and allow to cool slightly before handling.
2. Blend the Cashew and Beet Cream: Meanwhile, ensure your cashews have been soaked as described. Drain and rinse them thoroughly. In a high-speed blender, combine the soaked cashews, the roasted beet (cut into chunks), and 1/4 teaspoon of salt. Add the 1/2 cup plant-based milk. Blend until the sauce is completely smooth and creamy with no graininess. Set this cashew cream aside for later use.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Before draining, reserve 1 cup of pasta cooking water to help create the sauce. Drain the pasta and set it aside.
4. Prepare the Sautéed Shallot and Garlic: In a large pan over medium heat, melt the dairy-free butter. Add the minced shallot along with freshly ground black pepper and 1/4 teaspoon of salt. Sauté for about 5 minutes, stirring frequently until the shallots become translucent and fragrant. Add the minced garlic and cook for an additional 1 minute, making sure not to burn it, so the flavors meld beautifully.
5. Mix the Sauce Ingredients: Pour the prepared cashew and beet cream into the pan with the sautéed shallots and garlic. Add 1/2 cup of the reserved pasta water, granulated sugar, dried basil, dried oregano, and the optional crushed red chili flakes if using. Stir thoroughly to combine and allow the sauce to heat through gently for about 5 minutes. Stir occasionally until the sugar dissolves and the sauce is evenly heated and smooth. Adjust thickness by adding more reserved pasta water gradually, if needed.
6. Combine with Pasta and Serve: Add the drained pasta to the pan with the creamy sauce. Toss well to coat every piece of pasta evenly with the luscious pink sauce. Taste and adjust seasoning if necessary. Serve immediately, garnished with vegan parmesan, fresh parsley, and basil leaves as desired for a vibrant finishing touch.

Notes

• Use raw cashews soaked for at least 30 minutes in hot water or overnight in cold water to ensure a silky, smooth sauce.
• To achieve vibrant pink color and concentrated beet flavor, roast the beet wrapped in foil rather than boiling it.
• Reserve pasta water with starch to gradually adjust sauce consistency for a creamy yet clingy texture.
• For nut-free variation, substitute soaked silken tofu (about 12 oz) in place of cashews for the creaminess.
• Fresh herbs can be used instead of dried: substitute 2 tablespoons fresh basil and 1 tablespoon fresh oregano.
• The crushed red chili flakes can be omitted or adjusted according to preferred spice level.
• Leftover pasta keeps well in an airtight container in the refrigerator for 3-4 days; sauce may thicken but loosens when reheated with a splash of plant milk or water.
• The beet-based sauce can be made ahead and refrigerated separately for up to 5 days, then reheated and combined with freshly cooked pasta.

Keywords: vegan pasta, pink pasta, beet pasta, cashew cream sauce, plant-based dinner, dairy-free pasta, healthy pasta recipe, creamy vegan pasta