The pasta is jaw droppingly gorgeous and perfect to make for a loved one, a party, or a cozy night in! It is filled with good-for-you ingredients like beets and cashews, and no one will believe you when you tell them it is dairy free! This creamy Beauty Beet Pasta is going to be the star of the show and will have everyone talking.
Notes on Ingredients
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.
What ingredients do I need for Beauty Beet Pasta?
pasta: I love doing a high protein pasta
olive oil: A healthier source of fat
raw cashews: makes the pasta sauce super creamy
fresh roasted beets: this is what will give the pasta the bright pink coloring and is great for heart health
Garlic: for flavor
lemon juice: for flavor
unsweetened non dairy milk: to thin out the sauce while keeping it creamy
pasta water: to thin out the sauce
salt & pepper: for flavor
vegan goat cheese: for garnish + mix in but is also incredibly delicious and creamy!
How do you make Beauty Beet Pasta?
Preheat the oven and prep baking sheet
Add beets and garlic cut in half to the baking sheet. Bake for 25 minutes.
Blend cashews, beets, garlic, lemon juice, pasta water, soy milk, salt and pepper.
Drain pasta then pour back into the pot and mix with the sauce
Garnish with vegan cheese, herbs, and toasted pine nuts.
Commonly Asked Questions
Do I have to roast the beets? Roasting the beets before adding them to the blender helps the sauce get nice and creamy but also adds depth of flavor.
What type of pasta should I use? Any! You can use any type of pasta that you prefer. I love to do one that is high in protein.
What type of vegan cheese should I use? Vegan feta or goat cheese if it is available to you, otherwise, you can use any vegan cheese that you prefer. My favorite to add is Treeline Vegan Goat Cheese!
Extra Helpful Tips
- When you are pouring the sauce on the pasta, only put it on the amount you want to eat that day. If the sauce sits on the pasta for the next day it becomes thick and it is better to eat it once freshly poured.
- 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 beet, take note that it can stain your clothes so be extra careful!
More Easy Vegan Pasta Recipes
How to Store
Only put the sauce on the amount of pasta you want to eat that day. For leftovers, store the pasta and the sauce separately.
Then, heat up the sauce and the pasta separately and pour the sauce over the pasta.
Note that you may need to add some more dairy free milk or water to thin out the sauce as it can thicken in the fridge overnight. This dish is good for up to two days after making it.
Beauty Beet Pasta
the ingredients
- 12 oz pasta
- 1 tbsp olive oil
- 1 cup raw cashews boiled for 5 minutes
- 2 cubed fresh roasted beets
- 1 head garlic
- 2 tbsp lemon juice
- 1/2 cup unsweetened non dairy milk
- 1.5 cups pasta water
- 1 tsp salt
- pinch of pepper
- vegan goat cheese garnish
instructions
- Preheat oven to 450 F. Prep the baking sheet with parchment.
- 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 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 you will have – See “How to Store”)
- Garnish with vegan feta or goat cheese, basil or parsley, and toasted pine nuts.
- Enjoy the prettiest pasta you’ll ever eat.
- Love you!
