Creamy Vegan Pink Pasta made with Beets

This Creamy Vegan Pink Pasta is the sweetest dinner for a weeknight that calls for dinner that makes you smile! Get Recipe

I paired beets with cashews to create a smooth and savory pasta sauce in the happiest color around!

INGREDIENTS

– Cooked beet – Unsalted cashews – Filtered water – Garlic cloves – Fine salt – optional: Nutritional yeast – 12 ounces gluten-free pasta Get Recipe

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

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Creamy Vegan Pink Pasta made with Beets

I paired beets with cashews to create a smooth and savory pasta sauce in the happiest color around!

INGREDIENTS

STEP 1

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.

STEP 2

Manual release and allow the beets to cool before handling. The skin will peel right off - so easy!

STEP 3

Add beets, cashews, water, garlic, salt and nutritional yeast (if using) to a high-speed blender.

STEP 4

On the highest speed for 1 minute until perfectly smooth and creamy. Stop to scrape down the sides with a mini spatula and re-blend if needed.

STEP 5

Pour the pink blender sauce overtop freshly cooked pasta, mix and enjoy hot. Garnish with vegan feta cheese and fresh dill.

Swipe up for full recipe!

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