Blushing Beet Pasta for Two 💖
A vibrant and creamy vegan beet pasta perfect for a romantic dinner or a delightful weeknight meal. Made with a luscious cashew-based pink sauce and roasted beets, it's both healthy and beautiful.
Equipment
- High-Speed Blender
- Oven
- Tinfoil
- Large skillet
Ingredients
Sauce Ingredients
- 3/4 cup raw cashews soaked (overnight or boiled for 10 minutes), drained, and rinsed
- 3/4 cup water
- 2 cloves garlic
- 1 small red beet peeled and diced into 1-inch (2.5cm) cubes
- Salt to taste
- 1/3 cup dry white wine (optional, use more vegetable stock for an alcohol-free version)
- 2 tablespoons fresh lemon juice
- 1/4 cup vegetable stock or bouillon
Pasta
- 1 box your favorite pasta 16 ounces; fettuccine, spaghetti, penne work wonderfully
- 1/3 cup starchy pasta water reserved from cooking
- 1 tablespoon extra-virgin olive oil
For Serving
- Vegan Parmesan cheese or fresh parsley for serving
Instructions
- 1. Prep the Cashews: If you haven't already, ensure your cashews are soft. You can soak them in water overnight, or for a quicker method, boil them gently for about 10 minutes until tender. Once soft, drain and give them a good rinse.
- 2. Roast the Beet: Preheat your oven to a warm 425°F (220°C). Take your peeled and diced beet, drizzle it with a small amount of the olive oil and a pinch of salt. Wrap the beet pieces in tinfoil to form a little packet. Roast in the preheated oven for 50-60 minutes, or until the beet is fork-tender.
- 3. Blend the Pink Sauce: Carefully transfer the roasted beet (start with a few cubes, adding more until you reach your desired pink!), drained cashews, fresh water, garlic, lemon juice, and salt into a high-speed blender. Blend on high for a full 2 minutes until the sauce is incredibly smooth and creamy – no chunks allowed!
- 4. Cook Your Pasta: While the beet roasts or the sauce blends, cook your chosen pasta according to the package directions until it's al dente. Before draining, remember to reserve about 1/3 cup of the starchy pasta water; it's a secret ingredient for a perfect sauce consistency.
- 5. Simmer the Sauce: Heat a large skillet over medium heat. Pour in your beautiful, vibrant pink cream sauce and let it come to a gentle simmer. Stir in the dry white wine (if using), the reserved starchy pasta water, and the vegetable stock. Continue to simmer on low heat for a few minutes, stirring, until the sauce is warmed through and slightly thickened. Taste and adjust the seasoning if needed.
- 6. Combine and Serve: Add the cooked, drained pasta directly into the skillet with the warm pink sauce. Toss everything together until every strand of pasta is lovingly coated in the creamy, rosy sauce. Serve immediately, garnished with a sprinkle of vegan Parmesan or fresh parsley for a delightful touch.
Notes
Nutrition Information (per serving):
Calories: 520
Total Carbs: 70g
Net Carbs: 65g
Fats: 20g
Protein: 18g
Calories: 520
Total Carbs: 70g
Net Carbs: 65g
Fats: 20g
Protein: 18g
