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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/healthy-vegan-pink-pasta-recipe/