Beet Pasta Sauce

This beet pasta sauce recipe is perfect for Valentine’s Day, pink-themed parties, or baby showers. This vegan pink pasta sauce is easy to make and nutrient dense. It’s rich, creamy, and flavorful.

Main ingredients in this pink pasta sauce

This recipe calls for fresh red beets. Be sure to use red beets as opposed to golden beets, otherwise this pasta sauce won’t turn out pink.

Cashews give this vegan pink pasta sauce a creamy consistency. Use unsalted cashews – either roasted or raw is fine.

Lemon juice and zest add a bright, fresh flavor that balances the creaminess of the sauce.

Fresh garlic adds a savory layer of flavor to this dish.

Serve this sauce with any kind of pasta that suits your taste and dietary requirements. There are so many delicious whole-grain, gluten-free, and grain-free pasta options these days.

Pasta smothered in a pink sauce.

How to make this beet pasta sauce

Start by preheating the oven to 400 degrees Fahrenheit. Add a cup of water to a kettle, then bring it to a boil. Add the cashews to a bowl, then once the water has boiled, pour it over the cashews.

Let the cashews soak in the boiled water for one hour. While the cashews are soaking, peel, then roughly chop the beets.

Add the peeled, chopped beets to a baking dish, along with 1/4 cup of cold water.

Chopped beets in a glass dish.

Cover the dish with a lid or aluminum foil, then bake the beets for one hour or until they are fork tender.

Once the cashews have finished soaking, use a colander to drain and discard the soaking water, rinse the cashews, then add the cashews to the blender or food processor. Add the cooked beets, fresh lemon juice, lemon zest, garlic clove, cold water, and salt to the blender or food processor.

Ingredients for a sauce in a food processor.

Blend until smooth and creamy.

Pink sauce in a food processor.

Serve with your favorite pasta. I like to mix cooked pasta with the blended beet pasta sauce in a pot on the stove set to low-medium heat for one to two minutes before serving.

A dish of pasta covered in a thick, pink sauce.

Storage

Store the sauce in an airtight container in the fridge for up to three days.

Optional garnishes

Garnish this beet pasta sauce with a sprinkle of fresh chopped chives, basil, or parsley, if desired.

More vegan dinner recipes to try

Beet Pasta Sauce

This beet pasta sauce recipe is perfect for Valentine's Day, pink-themed parties, and baby showers. This delicious, vegan pink pasta sauce is easy to make.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 132.1kcal

Equipment

  • Blender or food processor

Ingredients

  • 2 medium sized fresh red beets
  • 1 garlic clove
  • 1 cup unsalted cashews
  • 1 cup cold water (3/4 cup for the sauce, 1/4 cup for cooking the beets)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 3/4 teaspoon salt

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Add one cup of water to a kettle, then bring it to a boil. Add the cashews to a bowl, then once the water has boiled, pour it over the cashews.
  • Let the cashews soak in the boiled water for one hour. While the cashews are soaking, peel, then roughly chop the beets.
  • Add the peeled, chopped beets to a baking dish, along with 1/4 cup of cold water, then cover the dish with a lid or aluminum foil.
  • Bake the beets for one hour at 400 degrees Fahrenheit or until they are fork tender.
  • Once the cashews have finished soaking, use a colander to drain and discard the soaking water, rinse the cashews, then add the cashews to the blender or food processor.
  • Add the cooked beets, fresh lemon juice, lemon zest, garlic clove, 3/4 cup cold water, and salt to the blender or food processor, then blend until smooth and creamy.
  • Serve this sauce with your favorite pasta. I like to mix the cooked pasta with the blended pink sauce in a pot on the stove set to low-medium heat for a couple of minutes before serving.

Notes

  • Store this beet pasta sauce in an airtight container in the fridge for up to three days.
  • Optional garnishes for this pink pasta sauce include fresh chopped chives, basil, or parsley.

Nutrition

Calories: 132.1kcal | Carbohydrates: 9.5g | Protein: 4.4g | Fat: 9.5g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 5.1g | Sodium: 316.7mg | Potassium: 235.9mg | Fiber: 1.5g | Sugar: 3.2g | Vitamin A: 9.4IU | Vitamin C: 3mg | Calcium: 15.2mg | Iron: 1.7mg

You might also like