Description
I paired beets with cashews to create a smooth and savory pasta sauce in the happiest color around! This creamy vegan pink pasta is the sweetest dinner for Valentine's Day...or just a weeknight that calls for dinner that makes you smile!
Ingredients
- 1 cooked beet, ends removed and peeled*
- 1 cup raw, unsalted cashews (soaked, drained and rinsed in advance**)
- 3/4 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.
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