Beet Pasta Sauce

A creamy, vibrant Beet Pasta Sauce made with roasted beets, cashews, and coconut milk creates a velvety, earthy flavor with a brilliant magenta hue. It’s vegan, nutritious, and ready in just 20 minutes—a perfect way to elevate your pasta night.

Why You’ll Love This Recipe

This recipe is not only visually stunning but also incredibly flavorful and wholesome. The blend of roasted beets and cashews makes it rich and creamy, while lemon zest adds brightness. It’s dairy-free, gluten-free (if using gluten-free pasta), and packed with nutrients. Plus, it’s easy to prepare and impressively elegant for entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 small cooked red beets
• ⅓ cup raw cashews
• ½ cup coconut milk
• 1 tablespoon nutritional yeast
• 2 garlic cloves
• Zest of 1 lemon and 1 tablespoon lemon juice
• 1½ teaspoons sea salt
• 300g pasta (such as spaghetti or fettuccine)
• Optional toppings: arugula, fresh basil, vegan cheese, chopped walnuts

directions

1. Blend beets, cashews, coconut milk, nutritional yeast, garlic, lemon zest, lemon juice, and salt in a blender until smooth.
2. Cook pasta according to package instructions. Drain and set aside.
3. Pour sauce into the same pot over medium heat. Simmer for about 3 minutes to warm and slightly cook the garlic.
4. Add pasta to the pot and toss to coat in the sauce.
5. Serve topped with arugula, basil, cheese, or walnuts.

Servings and timing

• Servings: 3
• Prep time: 8 minutes
• Cook time: 12 minutes
• Total time: 20 minutes

Variations

• Use sunflower seeds or tofu instead of cashews for a nut-free version.
• Swap coconut milk for almond or oat milk for a different flavor.
• Add sautéed spinach or kale to the sauce for extra greens.
• Top with roasted chickpeas or grilled tofu for added protein.
• Blend in red pepper flakes or a touch of chili oil for a spicy kick.

storage/reheating

• Store leftovers in an airtight container in the fridge for 3–5 days.
• Reheat gently on the stovetop or microwave, adding a splash of water if needed.
• Freeze sauce (without pasta) for up to 1 month. Thaw in the fridge before reheating.

FAQs

What does beet pasta sauce taste like?

It has a slightly sweet, earthy flavor balanced with creamy and tangy notes from cashews and lemon.

Can I use canned beets?

Yes, as long as they’re plain and not pickled. Rinse well before blending.

Is it necessary to cook the sauce?

Not strictly, but warming it helps meld flavors and soften the garlic.

Can I make it without nutritional yeast?

Yes, but you’ll miss the cheesy, umami flavor. Try adding a bit of miso paste instead.

What kind of pasta works best?

Spaghetti, fettuccine, or penne work well, but any pasta shape is fine.

How do I make it more protein-rich?

Serve with tofu, tempeh, chickpeas, or a protein-rich pasta.

Is this good for kids?

Yes! The vibrant color often appeals to kids, and the flavor is mild and creamy.

Can I make the sauce ahead of time?

Absolutely. Make it up to 3 days ahead and store in the fridge or freeze for longer.

Does the sauce stain?

Yes, beets can stain—use caution with white surfaces and clothes.

Can I roast the beets instead of boiling?

Yes, roasting brings out a deeper, sweeter flavor. Peel and cube after roasting.

Conclusion

This Beet Pasta Sauce is a delicious and healthy way to turn a simple pasta meal into something exciting and elegant. With its creamy texture, vibrant color, and nourishing ingredients, it’s sure to become a staple in your recipe rotation.

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