Say hello to the happiest plant-based pasta you'll ever make! My recipe for creamy vegan beet sauce is electric pink, silky smooth and totally satisfying - and it's made with just five ingredients and minimal meal prep. Beets bring the color, cashews bring the creamy, and garlic adds a savory punch. Perfect for Valentine's Day or any weeknight meal that needs a little extra color!
Can you believe this bright pink pasta sauce?! I can't decide if it's more fun to make, photograph, or eat! My kids weren't always the biggest fan of beets, but I've found that pairing them well makes a world of difference. That's exactly what this easy recipe does, and it's delicious!
I'm always creating weeknight friendly vegan pasta recipes, and this one is a home run, especially if you have anyone at home who would normally be apprehensive about trying beets. A pasta dish and a fun color? That's a win in our house! My kids couldn't believe that our dinner was pink, and it was so fun to watch them try it and see what they thought of the different flavors.
This creamy beet sauce uses just five ingredients and is ready to go before the pasta is done boiling. It's convenience definitely rivals our family's go-to vegan one-pot pasta!
Ingredients
All of the ingredients have a long shelf life, so you can grab them from the pantry whenever you're in the mood.
- Make sure to use a red beet to get that amazing pink color. Beets are known to be an excellent source of folate and a good source of potassium, vitamin C and dietary fiber, which is awesome because beets are available year-round!
- Soak the cashews for a smooth and creamy texture.
- I use two garlic cloves, but when making for the kids I reduce it to one.
How to Quickly Cook Beets
A lot of people think of beets as earthy and bitter, but when you prepare them right, they add a really wonderful and savory flavor that will surprise you.
Raw beets take a while to cook since they are a heartier root vegetable, which is why I cook them in the Instant Pot. See the notes section in the recipe card below for instructions.
How to Make the Beet Pasta Sauce
Blend the ingredients on high speed for one minute until it is perfectly smooth and creamy. That's it!
Then pour the sauce overtop freshly cooked pasta, mix and enjoy hot.
Store leftover pasta in an airtight container in the refrigerator for 3-5 days. Reheat on the stovetop until warmed throughout.
Recipe Tips
- Cook the beet in advance to save time. If you want to shorten the meal prep time, cook your beet in advance, peel it, and store it in the refrigerator until you're ready to pop it in the blender while the pasta boils!
- Garnish as you wish. Feel free to add whatever toppings you see fit. Other great options are lemon juice, fresh basil and vegan parmesan cheese.
I hope you enjoy this beautiful vegan beet pasta!
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5-Ingredient Creamy Pink Beet Pasta Sauce (Vegan)
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
Say hello to the happiest plant-based pasta you'll ever make! My recipe for creamy vegan beet sauce is electric pink, silky smooth and totally satisfying - and it's made with just five ingredients and minimal meal prep. Beets bring the color, cashews bring the creamy, and garlic adds a savory punch. Perfect for Valentine's Day or any weeknight meal that needs a little extra color!
Ingredients
- 1 cooked beet, ends removed and peeled*
- 1 cup raw, unsalted cashews (soaked, drained and rinsed in advance**)
- ¾ cup filtered water
- 2 garlic cloves (reduce to 1 clove for kids)***
- 1 teaspoon fine salt
- optional: 2 tablespoons nutritional yeast (for cheesy flavor)
- 12 ounces gluten-free pasta, cooked according to package instructions
Instructions
- Add beets, cashews, water, garlic, salt and nutritional yeast (if using) to a high-speed blender on the highest speed for 1 minute until perfectly smooth and creamy. Stop to scrape down the sides with a mini sptaula and re-blend if needed.
- Pour the pink blender sauce overtop freshly cooked pasta, mix and enjoy hot. Garnish with vegan feta cheese and fresh dill.
Equipment
Buy Now → Notes
*I cook my beets in the Instant Pot with the skin on (greens removed) in the steamer basket. Even though this recipe calls for one beet I usually cook 3-4 at a time and save the rest for other recipes. To cook in the Instant Pot, add 2 cups of water and the beets on the steamer basket and cook on manual high pressure for 18 minutes. Manual release and allow the beets to cool before handling. The skin will peel right off - so easy!
** Soak your cashews overnight in filtered water before using, or use my quick-soak method: pour boiling water overtop and let them sit for an hour before blending into this sauce. Learn more about how (and why!) to soak cashews.
***For a boosted dreamy garlic flavor, try roasting the garlic in advance.
- Prep Time: 5
- Cook Time: 20
- Category: Entree
Karlie says
What a beautiful, vibrant dish! I topped mine with fresh basil.
Elaine Gordon says
Thank you! I love the idea of adding basil to this one! Good call!
Robert says
We've made it a few times and is a new family favorite! I used can beets to make it easier. It such a simple fast and nutritious meal. My daughter takes the leftovers to school for lunch and shares with her friends they love it and request it when they spend the night. Thank you for this amazing recipe!
Elaine Gordon says
Aw thank you so much! That is so sweet your daughter does that! I love that her friends enjoy it so much too! They must love pink! Love your hack of using canned beets!