Creamy Healthy Vegan Pink Pasta
A creamy and healthy vegan pink pasta recipe using roasted beet sauce, perfect for a nutritious meal.
Equipment
- oven
- blender
- large pot
- skillet
Ingredients
For the Pasta
- 12 oz Whole grain or gluten-free pasta
For the Beet Sauce
- 1 cup Raw cashews Soaked
- 2 medium Beetroot Roasted
- 1 medium Shallot Chopped
- 2 cloves Garlic Minced
- 2 tablespoon Olive oil For roasting and sautéing
Seasoning & Herbs
- 1 teaspoon Salt To taste
- ½ teaspoon Black pepper To taste
- 1 teaspoon Sugar Optional
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- ¼ teaspoon Red pepper flakes Optional
Instructions
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Wash the beetroot, wrap in foil, drizzle with olive oil and sprinkle salt. Roast for 50-60 minutes until tender.
- Soak the cashews in hot water for about 30 minutes. Rinse in cool water after soaking.
- Bring a large pot of salted water to boil. Cook the pasta according to package instructions, reserve 1 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat, add shallots and black pepper. Sauté for about 5 minutes, then add garlic and cook for another minute.
- Peel the roasted beets and blend with soaked cashews, sautéed shallots, salt, and a splash of water until smooth.
- Combine the blended sauce with sautéed shallots and garlic, stir in reserved pasta water, sugar, herbs, and red pepper flakes. Heat gently for 5 minutes.
- Toss the cooked pasta in the sauce until evenly coated, adding more pasta water as needed for desired consistency.
- Serve garnished with fresh basil, nutritional yeast, or cracked black pepper. Enjoy immediately.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 500mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 10mg
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