Creamy Beauty Beet Pasta: Vegan & Delicious

This vibrant pasta dish is not only visually stunning but also perfect for any occasion—whether it’s a romantic dinner, a party, or a cozy night at home.

Packed with nutritious ingredients like beets and cashews, this creamy pasta is completely dairy-free, yet so rich and delicious that no one will believe it! The Beauty Beet Pasta is sure to steal the spotlight and leave everyone impressed.

Important Ingredient Information

Please note that the details about the ingredients for this recipe are crucial, and the complete recipe, including measurements, can be found in the recipe card at the bottom of the page.

What do you need for Beauty Beet Pasta

• Pasta: I prefer using high-protein pasta for an extra boost of nutrition.
• Olive Oil: A heart-healthy fat that adds richness to the dish.
• Raw Cashews: These make the sauce incredibly creamy without any dairy.
• Fresh Roasted Beets: These beets give the pasta its vibrant pink color and are also fantastic for heart health.
• Garlic: Adds a depth of flavor to the dish.
• Lemon Juice: Enhances the flavor with a hint of brightness.
• Unsweetened Non-Dairy Milk: Keeps the sauce creamy while helping to thin it out.
• Pasta Water: Used to thin the sauce to the desired consistency.
• Salt & Pepper: Essential for seasoning and balancing flavors.Vegan Goat Cheese: Perfect for garnish or mixing in, adding a creamy and tangy finish!

How to make Beauty Beet Pasta?

1. Preheat the oven and prepare a baking sheet.
2. Add beets and halved garlic cloves to the baking sheet. Roast for about 25 minutes.
3. Blend the sauce: In a blender, combine roasted beets, garlic, cashews, lemon juice, pasta water, soy milk, salt, and pepper. Blend until smooth and creamy.
4. Cook the pasta according to package instructions. Once drained, return it to the pot and mix thoroughly with the beet sauce.
5. Garnish with vegan cheese, herbs, and toasted pine nuts.

Extra Helpful Tips

• Portioning the sauce: When adding the sauce to your pasta, only pour it over the amount you plan to eat immediately. The sauce tends to thicken if left on the pasta overnight, so it’s best to serve it freshly mixed.
• Garlic preparation: Simply cut the garlic head in half and place it on the baking sheet. After baking, you can easily squeeze the garlic into the blender for blending.
• Handling beets: Be mindful when working with beets as they can stain your clothes. Consider wearing an apron or handling them with care to avoid stains.

How to Store

• Separate the sauce and pasta: To store leftovers, keep the sauce and pasta in separate containers. When reheating, warm the sauce and pasta separately, and mix just before serving.
• Thinning the sauce: You may need to add some dairy-free milk or water when reheating the sauce, as it can thicken in the fridge. This dish stays fresh for up to two days.

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Creamy Beauty Beet Pasta: Vegan & Delicious

Author: Mikii Cuisine: Italian, Mexican Courses: Dinner, Lunch Recipe Keys: L Lunch P Pasta Vegan

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins

Servings: 6

Best Season: Suitable throughout the year

Description

This pasta is absolutely stunning and perfect for any occasion—whether it's a special dinner for a loved one, a festive gathering, or a cozy night in! Packed with nourishing ingredients like beets and cashews, this creamy, dairy-free pasta will leave everyone amazed.

Ingredients

Scale

1/2x 1x 2x 3x

• 12 oz pasta

• 1 tbsp olive oil

• 1 cup raw cashews (boiled for 5 minutes)

• 2 fresh beets (roasted and cubed)

• 1 head of garlic

• 2 tbsp lemon juice

• ½ cup unsweetened non-dairy milk

• 1 cups ½ pasta water

• 1 tsp salt

• Pinch of pepper

• Vegan goat cheese (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. Prepare Beets & Garlic: Add the cubed beets and the head of garlic (cut in half) to the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 25 minutes until tender.
3. Make the Sauce: In a blender, combine the boiled cashews, roasted beets, roasted garlic (squeeze the cloves out), lemon juice, pasta water, non-dairy milk, salt, and pepper. Blend until smooth and creamy.
4. Cook the Pasta: Cook the pasta according to the package instructions. Drain and return it to the pot.
5. Mix with Sauce: Add the desired amount of sauce to the pasta, reserving the rest for later if needed (see storage tips below).
6. Garnish: Top with vegan goat cheese or feta, fresh basil or parsley, and toasted pine nuts for added flavor and texture.
7. Serve: Enjoy the vibrant, creamy pasta that’s sure to impress!