Beet Pasta Sauce
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Why You’ll Love This Recipe
- Beet Pasta Sauce comes together in less than 20 minutes.
- As written, this recipe is dairy free, plant-based, and vegan.
- You don’t need any fancy kitchen appliances either, just a standard blender.
- Make this dish your own by using your favorite pasta noodle like spaghetti, shells, or linguine.
- The cashews give this sauce an insanely creamy and smooth texture.
- A great way to sneak in those hidden veggies!
- Perfect for Valentine’s Day.
- This recipe is quite simple, making it great for busy people and beginner cooks.
- Check out my beetroot hummus for another great way to use up those beets!
Ingredients And Substitutions
These are the main ingredients and substitutions for Beet Pasta Sauce. Scroll down to the recipe card for a full list of ingredients and instructions.
You can steam and cook your own beets, but to save on time opt for store-bought beets that are cooked and peeled. I love using Love Beets.
Cashews are the main ingredient, aside from the beets, that are going to really give structure to this pasta sauce. Unfortunately, any other nut won’t work the same. You can opt for extra firm tofu in replace. for a nut-free version.
Opt for fresh garlic rather than garlic powder or minced garlic in a jar. This is going to add a ton of natural flavor and really bring out a savory taste.
A touch of balsamic glaze adds a sweet and tangy flavor.
Salt and pepper.
Yellow onion is naturally on the sweeter side, however, it tastes amazing inside pasta dishes.
I prefer rigatoni pasta for this recipe, I think it really holds the sauce well and tastes amazing.
How To Make
ONE: Start by boiling water on the stovetop and cooking pasta according to package.
TWO: In the meantime, heat a large skillet with 1 tbsp of extra virgin olive oil and add in the diced yellow onion. Sauce for 3-5 minutes. Turn heat off.
THREE: Next, make the sauce. In a blender add in the raw cashews, cooked beets, water, garlic cloves, and balsamic glaze. Blend for 45-60 seconds or until mixture is smooth and creamy.
FOUR: Add beet sauce to the skillet with 1/4 cup of pasta water, season with salt and pepper, and mix until onions are well incorporated into the sauce.
FIVE: Add in the cooked rigatoni and season with more salt and pepper if desired. Serve pasta warm with fresh basil and parmigiana. Add on chili flakes for an added boost of flavor.
Tips And Tricks
Customize this sauce to your liking by adding in as little or as much beets that you prefer. I recommend adding one beet in at a time to make sure you are happy with the flavor, balance color.
If you have any juice from the package, add that in too to help enhance that color.
Looking for a nut-free option? If you can’t have nuts, opt for an extra firm tofu in place of cashews.
Add in more pasta water if your sauce is too thick and you prefer it to be more runny.
Taste the sauce as you go and add in more seasonings.
How To Serve And Store
Server this vegan pink pasta sauce on top of your favorite pasta noodle or even gnocchi! Add on vegan feta, parmesan cheese or ricotta and serve with parsley or basil for a pop of color.
Store this Beet Pasta Sauce in an airtight container and enjoy within 3-4 days. You can store it separately from the pasta or store it on top and mixed into the pasta, both options work.
Taste And Texture
This beet pasta is really well-balanced. The sauce is creamy, earthy, tangy, and savory.
The texture is smooth, creamy and thick.
Other Recipes You May Like
If you make this Beet Pasta Sauce, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
Beet Pasta Sauce
Ingredients
- 4 small cooked beets
- 1 cup raw cashews
- 3/4 cup water
- 4 cloves of garlic
- 1 tbsp balsamic glaze
- Salt + pepper to taste
- 1 Tbsp Extra Virgin Olive Oil
- 1 cup of yellow onion (diced)
- 1 pound of rigatoni pasta (cooked)
- Parmigiana (for topping)
- Fresh basil (for topping)
Instructions
- Start by boiling water on the stovetop and cooking pasta according to package.
- In the meantime, heat a large skillet with 1 tbsp of extra virgin olive oil and add in the diced yellow onion. Sauce for 3-5 minutes. Turn heat off.
- Next, make the sauce. In a blender add in the raw cashews, cooked beets, water, garlic cloves, and balsamic glaze. Blend for 45-60 seconds or until mixture is smooth and creamy.
- Add beet sauce to the skillet with 1/4 cup of pasta water, season with salt and pepper, and mix until onions are well incorporated into the sauce.
- Add in the cooked rigatoni and season with more salt and pepper if desired.
- Serve pasta warm with fresh basil and parmigiana. Add on chili flakes for an added boost of flavor is desired.
Notes
- Customize this sauce to your liking by adding in as little or as much beets that you prefer. I recommend adding one beet in at a time to make sure you are happy with the flavor, balance color.
- If you have any juice from the package, add that in too to help enhance that color.
- Looking for a nut-free option? If you can’t have nuts, opt for an extra firm tofu in place of cashews.
- Add in more pasta water if your sauce is too thick and you prefer it to be more runny.
- Taste the sauce as you go and add in more seasonings.
