Healthy Vegan Pink Pasta
A delicious and vibrant pasta dish made with beets and cashews for a creamy texture, perfect for a wholesome dinner.
Ingredients
Main Ingredients
- 12 ounces pasta
- 1 cup cashews soaked, then drained and rinsed
- 0.5 cup plant-based milk
- 0.5 teaspoon salt split
- 1 whole beetroot
- 2 tablespoons dairy-free butter
- 1 medium shallot diced (yields about 1/2 cup)
- 0.25 teaspoon black pepper
- 2 cloves garlic minced
- 1 cup reserved pasta cooking water
- 1 teaspoon sugar
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red chili flakes adjust to preference
- leaves fresh basil
- leaves fresh parsley
- amount vegan parmesan cheese
Instructions
- Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- In a blender, combine soaked cashews, plant-based milk, beetroot, 0.5 teaspoon salt, and blend until creamy and smooth.
- In a saucepan, melt dairy-free butter over medium heat. Sauté the diced shallot and minced garlic until fragrant, about 3–4 minutes.
- Stir in the beet sauce, reserved pasta water, dried basil, oregano, sugar, black pepper, and crushed red chili flakes. Cook until heated through, about 5–7 minutes.
- Toss cooked pasta in the sauce, garnishing with fresh basil and parsley. Serve warm.
Notes
Coming up with fun dinner ideas that everyone at the table will enjoy can feel like solving a puzzle.