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!
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.
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!!