Beauty Beet Pasta is jaw droppingly gorgeous and the perfect dish to make for a loved one, a party, or a cozy night in, similar to Hormone Support Pasta Bowls! The sauce is made from beets and cashews, but no one will believe you when you tell them it is 100% dairy free! If you love pasta, try One Pan Tuscan Pasta, Vegan Rainbow Peanut Noodles and One Pot Pasta next. For the easiest pasta ever, try No-Boil Creamy Pasta Bake!
Why I Love This Recipe
- Antioxidant-Rich: Beets are loaded with antioxidants and polyphenols. I mean, just look at the color of this beet-based pasta dish.
- Creamy Yet Dairy-Free: You don’t need dairy to make a creamy pasta sauce. This dish uses beets and cashews to make the creamiest, delicious pasta.
- Plant-Based: Who says you can’t skip animal products and enjoy mouthwateringly delicious pasta dishes??? This Beauty Beet Pasta dish will change anyone’s mind who believes so!
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Notes on Ingredients
- Beets: You will use fresh roasted beets in the base of the sauce. If you only have canned/pre-cooked, that’s fine too!
- Cashews: Use raw, unsalted cashews, which make the pasta sauce super creamy. use leftover cashews to make my Vegan Creamy Cauliflower Cashew Alfredo Pasta or Creamy Pumpkin Pasta.
- Pasta: I love using high-protein noodles. Feel free to swap in gluten-free noodles to make this dish gluten-free.
- Milk: Unsweetened, dairy-free milk like almond or soymilk work. This is used to thin the sauce.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Beauty Beet Pasta?
- Preheat the oven to 450F and line a baking sheet with parchment paper.
- Add beets and garlic (cut in half) to the baking sheet. Bake for 25 minutes.
- Add cashews, beets, garlic, lemon juice, pasta water, soy milk, salt and pepper to a high-speed blender and blend well until creamy.
- Drain pasta, then pour noodles back into the pot and mix with the sauce.
- Garnish with vegan cheese, herbs, and toasted pine nuts.
- Step 1: First, preheat the oven, line a baking sheet with parchment paper, and add beets and garlic to the baking sheet.
- Step 2: Then, bake for 25 minutes until beets are fork-tender.
- Step 3: Add cashews, beets, garlic, lemon juice, pasta water, soy milk, salt and pepper to a high-speed blender.
- Step 4: Next, blend until super creamy.
- Step 5: Strain the pasta noodles and then mix the noodles with the sauce.
- Step 6: Lastly, garnish with pine nuts, vegan goat cheese, and fresh parsley. Enjoy!
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Commonly Asked Questions
Store noodles and pasta sauce separately in airtight containers in the fridge for up to 4 days.
Roasting the beets before adding them to the blender helps the sauce get nice and creamy but also adds depth of flavor.
Any! You can use any type of pasta that you prefer. I love to do one that is high in protein. Try my Creamy Vegan Hummus Pasta next!
A high-speed blender works best here because we’re blending beets and cashews. You can try using a large food processor, just be sure your beets have been roasted thoroughly and you soaked your cashews in boiling water for at least 5-10 minutes before. A blender-free pasta you’ll love is One Pot Puttanesca.
“This is THE recipe to make if you are trying to wow a crowd because WOW the color on this pasta is seriously gorgeous! I don’t even like beets that much but was in love with the flavors in this pasta sauce.”
– Jordan
Extra Helpful Tips
- When you are pouring the sauce on the pasta, only mix in the amount you want to eat same day. Store the sauce & noodles separately and reheat together when you’re ready to eat leftovers.
- Cut the garlic head in half and place it on the baking sheet. The garlic can be squeezed right out into the blender once baked.
- When working with the beets, take note that it can stain your clothes so be extra careful! It can also temporarily stain your hands so feel free to wear gloves.
- Make All Your Greens Pasta or Creamy Ranch Vegan Pasta Salad next!
If you tried this Beauty Beet Pasta or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Beauty Beet Pasta
Equipment
Ingredients
- 12 oz pasta
- 1 tablespoon olive oil
- 1 cup cashews raw, boiled for 5 minutes
- 2 beets fresh, cubed
- 1 head garlic
- 2 tablespoon lemon juice
- ½ cup milk non-dairy, unsweetened
- 1.5 cups pasta water
- 1 teaspoon salt
- pinch pepper
- Optional Garnishes parsley, toasted pine nuts and vegan goat cheese
Instructions
- Preheat the oven to 450 F. Line a baking sheet with parchment paper.
- Add beets and 1 head of garlic, cut in half, to the baking sheet with olive oil and a sprinkle of salt and pepper. Bake for 25 minutes.
- In a high-speed blender, blend cashews, beets, garlic (squeeze cloves out), lemon juice, pasta water, soy milk, salt and pepper. Blend until smooth
- Drain pasta then pour back into the pot and mix with the sauce. Only mix the portion of pasta/sauce that you will eat right away. Otherwise, store the noodles & sauce separate.
- Garnish with vegan feta or goat cheese, basil or parsley, and toasted pine nuts.
- Enjoy the prettiest pasta you’ll ever eat.
Notes
- When you are pouring the sauce on the pasta, only mix in the amount you want to eat same day. Store the sauce & noodles separately and reheat together when you’re ready to eat leftovers.
- Cut the garlic head in half and place it on the baking sheet. The garlic can be squeezed right out into the blender once baked.
- When working with the beets, take note that it can stain your clothes so be extra careful! It can also temporarily stain your hands so feel free to wear gloves.
La Maravilla says
It’s beautiful but it doesn’t have the nutrients listed and for me that’s important to have in a recipe
Taylor From HealthyGirl Kitchen says
Feel free to use an app like MyFitnessPal to calculate macros.
Jordan Stacy says
This is THE recipe to make if you are trying to wow a crowd because WOW the color on this pasta is seriously gorgeous! I don’t even like beets that much but was in love with the flavors in this pasta sauce.