Food & Drink | Weeknight Dinners


February 8, 2018

Roasted beet vegan pasta

I love beets and eat them roasted all the time- on salads, with a little goat cheese and balsamic or just by themselves. And it should go without saying, I love pasta (who doesn’t??) So when I saw a recipe that used beets in the pasta sauce, I had to try it.

Vegan’s not a word you’ve seen on this blog before… and won’t see a lot of lol. But trust me on this one- this is a winner even for butter/egg/cream lovers like myself! This Healthy Roasted Beet Vegan Pasta is easy to make, but the color from the beets makes it a little more special than your average pasta dish. And instead of getting it’s creaminess from milk or cream, it comes from ground cashews!

Roasted beet vegan pasta

Roasted beet vegan pasta

I made this dish last weekend and really liked it, plus Mark gave his stamp of approval so I thought I’d pass it along.

I’ve never made anything with ground nuts before so that was an interesting experiment (PS ignore the fact the pic above shows almonds, I ground the cashews before remembering I wanted a “before” pic, woops!)

You soak the cashews and then grind them in a food processor with the other ingredients to make the ‘cream’-based sauce. And while it doesn’t exactly beat a hearty creamy pasta like fettuccine, it is a great healthy meal that still feels a little indulgent. It’s also perfect for a work week lunch!

Worth noting is the number of beets you add to the recipe determines the color. I was hoping for a light pink, but got this bright color from only half a beet! I did however love the taste of beet in the pasta so would be hesitant to use any less.

Roasted beet vegan pasta

Roasted beet vegan pasta

Check out the recipe below and let me know if you have any favorite nut-based pasta recipes!

And don’t forget – you can check out all my recipes and baking adventures by clicking here or selecting the Baking tab at the top of the page. Happy almost Friday!!

Print Recipe
This dish is easy to make and the pink color it gets from the beets makes it a little more special than your average weeknight pasta;)
  1. Preheat oven to 425°. Wrap the whole beet in tin foil and drizzle with olive oil. Roast for about 60 minutes or until it can be easily pierced with a knife. Let cool and then peel off skin and cube the beet.
  2. Soak cashews for ten minutes in boiling water. Drain and rinse and set aside.
  3. Place the cashews and garlic in the bowl of a food processor with the blade attachment and pulse until finely ground. Add water, lemon juice, salt and beet pieces and pulse until you have a smooth sauce.
  4. Boil pasta according to instructions on box and set aside.
  5. Transfer the beet cream sauce to a large skillet and heat over medium, stirring occasionally. Add the olive oil and white wine vinegar and a dash of pepper. Adjust seasoning if needed.
  6. Add pasta to the skillet and stir until fully coated.
  7. Top with Parmesan (or vegan Parmesan) and serve immediately!
Recipe Notes

The number of beet pieces you use will determine how pink the pasta is. I was hoping for a lighter pink- but mine came out this bright with just half a beet!

You could use a Vitamix or other high-powered blender instead of a food processor.

By Katie Tschopp

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